Wild garlic is a springtime joy. It's distinctive verdant leaves and pungent garlic aroma make it super easy to forage (hint: it mostly grows in ancient woodland) and it's cooking uses are plentiful. Our favourite is to make a wild garlic butter and spread it over homemade bread.
Serves 6-8 people
For the dough
500g strong white or wholemeal flour (plus extra for dusting)
1 tsp salt
1/4 tsp honey
2 tsp fast action yeast
2 tbsp plain oil
300ml lukewarm water
For the wild garlic butter
50g wild garlic
1 garlic clove
1 pinch of salt
Pour the flour, salt, honey, yeast, oil and water into a mixing bowl. Stir with a wooden spoon until it clumps together. Then turn out onto a lightly dusted surface and bring together into a ball of dough
Knead using both hands for 5-10 minutes until the outside is smooth and the dough is elastic (to test, push a finger into the dough. If it bounces back the dough is ready).
Place the dough in an oiled bowl and cover with clingfilm. Leave to rise for about an hour until the dough has doubled in size.
To make the wild garlic butter, wash the wild garlic leaves thoroughly then finely chop root to tip. Do the same with the garlic clove. Add to a bowl with the softened butter, and a pinch of salt. Stir to combine.
When the dough has risen, knock back into the bowl with your fist. Push thoe dough int an oiled baking dish or cast iron skillet until it covers the bottom. Push your fingers all over the dough to create dimples (like a focaccia). Cover with oiled clingfilm and leave to rise for a further 30 minutes.
Preheat the oven to 220°C. with a generous helping of garlic butter, saving at least ⅓ for later. Bake the bread in the oven for 20 minutes until puffed up and light golden. Remove from the oven and brush over the remaining garlic oil.
Tuck in straight away. Or if making in advance, cover with foil, then reheat in the oven and brush with garlic oil just before serving.