Millstone sheeps cheese

For Mitchdafish

In the Wild Food section (see the black menu bar at the top of the blog) I’ve created an information page about Wild Garlic; it also gives links to various posts I wrote last year about this wonderful plant. I hope it is helpful. Please let me know if there is anything else I can add to it. You can click here to go straight to the page.

Wild garlic makes the most wonderful pesto by the way. I whizzed some together recently with a mixture of basil leaves, fresh garlic leaves, Millstone sheep’s milk cheese from North Wootton Dairy (Bristol Slow Food Market), pine nuts and olive oil.

Use it in sandwiches and on pasta, stir it into anything that you think might benefit. Just delicious!

What are your favourite garlic recipes? I have fond memories of picking olives in Crete and eating cold lentils strewn with fresh chopped garlic at lunchtime. I had to drop that habit when I came back to England though as no one would speak to me!