I love watching cooking programs like Masterchef and The Great British Menu. They are so inspiring as they give you new ideas for meals and also ingredients to use. An ingredient that I have wanted to try for ages is wild garlic. One of my favourite chefs is Tommy Banks and he always uses it when he is on TV and says how readily available it is if you go foraging. But when I was in Borough Market, they had some for sale for something ridiculous like 90p so I thought I would give it a go.I decided to use mine with some beautiful cod fillets and a summer potato salad. I sometimes find it so hard to think of new meals and feel like sometimes I fall into a trap of cooking the same things, so I thought I would mix things up with the potato salad. The potato salad was really tasty and made such a nice change to the traditional way! The puree was really simple to do – the easiest one I have done so far and it was bloody delicious. I could have literally eaten it off a spoon. Ok, maybe I did do that. But it was that good! I used cod as it’s succulent and they really complement one another. I cooked mine in lime juice for 15 minutes on 180 degrees. I hate pan-frying fish because of the smell!Prep time: 10 minutes.Cooking time: 10 minutes for the puree / 20 minutes for the cod and potato salad.Ingredients:For the puree –
- Bunch of wild garlic (leaves only).
- 200g frozen peas.
- 25g butter.
- 50ml double cream.
- Salt and pepper.
For the potato salad –
- 300g new potatoes – cut into quarters.
- 200g smoked lardons.
- Handful of pea shoots.
- A bunch of spring onions finely sliced.
- 1 teaspoon dijon mustard.
- 3 tbsp mayonnaise.
Method:For the puree –
- Place the wild garlic leaves and peas in a steamer. Steam over a medium heat for 5 minutes. The garlic should look a bit like cooked spinach when you take it out!
- Place in a food processor, along with the cream and the butter.
- Blitz until smooth and then pass through a sieve to get rid of any lumps.
- Season with salt and pepper and serve. It’s as simple as that!
For the potato salad –
- Put the potatoes in a large pan with water and bring to the boil. When they have softened, remove them from the heat.
- In the same pan, cook the lardons (no need to add oil as they will produce their own) until they’re crispy.
- Mix the mayonnaise and mustard together in a separate bowl. If there’s too much mustard for your taste, add some more mayonnaise.
- I like to serve my potato salad warm so I added my potatoes to a large bowl, along with the spring onions, pea shoots and mustard mayonnaise.
- Mix them together thoroughly. Sprinkle the lardons over the top, but don’t mix them in as they make it look it nice. Add a few more pea shoots to the top and serve!