Wild garlic, allium ursinum, is currently in season here in sunny south Devon. The beautiful garlic-scented plant is everywhere right now and it’s delicious.
The leaves are my favourite part. I pick two or three from each plant so it can keep on growing. Patches here can get pretty large so you can get a decent harvest that way. This garlic bread ‘recipe’ is nice and easy. Great for after a hard day’s forage.
Wild Garlic Bread
1 demi baguette
About 6 leaves of wild garlic
About 4 tablespoons of vegan butter
Pre heat the oven to 200°c
Make cuts in the baguette. You want about nine cuts, on the diagonal, about three quarters of the way through.
Make the garlic butter: finely chop the garlic leaves and beat into the butter.
Spoon the garlic into the cuts, about a teaspoon in each one.
Wrap the baguette in foil and bake in the oven for twenty minutes.