"Janet Baraclough" wrote in message
...
The message

from Dave Poole contains these words:

My favourite is to lightly shred lots of young wild garlic leaves, add
salt, lemon juice, lemon zest, lots of coarsely ground black pepper
and a few nobs of butter. The mix is then used as a stuffing for
chicken or boned, rolled shoulder of lamb.

Thanks for that. I've had them in soup made with ramson leaves, young
nettles and potatoes;
cook in a well seasoned stock, liquidise and add cream.


New potato and wild garlic omlette:
http://www.independent.co.uk/life-st...a-1957094.html

Tim w