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!
North Wootton Dairy Millstone Sheeps Cheese
In the woods the 
I came home full of enthusiasm and motivation and rooted around in my garage and found much to my surprise that I had most of the ingredients sitting in a box. Last year I had a conversation with 
Dosa is a name that covers a whole range of pan cooked goodies made from a fermented batter. There are thin crispy ones – some completely enormous and shaped like cones or fans called paper dosa – then there are lacy ones with chunks of onions – rava dosa – thick soft ones – kerala dosa, dosa made with rice, with lentils or dal, and ones made with wheat. There are green dosa, there are dosa eaten with fresh coconut chutney, with sambal, with mutton curry. Getting hungry yet?
Zeb Bakes 