Wild Garlic (“leurda”) Pesto

This is a sublime pesto all vibrant, pungent and aromatic. It marries gloriously with “Urda gnocchi” and equally is delicious slathered on rye & seed crackers. Its  excellent as a pasta sauce – add chopped green beans or chunks of pre-roasted eggplant for fabulously tasty vegetarian main courses and a personal fave…use as a sauce for grilled halloumi. As the first green wild garlic shoots appear in the woods in Spring, grab them and make something to wipe away dark winter memories.




50-100g fresh wild garlic (including stalks)

50g parsley (counters the effects of the garlic and adds yet more chlorophyll)

40g walnuts or almonds

25g parmesan – cubed (optional – not a disaster if you do not add parmesan)

2 garlic cloves (excessive but good)

85ml of Extra Virgin Olive Oil

The zest of 1 lemon 9I think the lemon is quite important to the taste – try not to omit)

Salt and pepper

Equipment: a blender, food processor or stick blender

 How To 

  • Put all the ingredients except the olive oil into your blender
  • Whiz together and with the motor still running, pour the oil in until the pesto thickens. You may need to press down on the leaves to make sure they are processed.
  • Store in a clean jar in the fridge covered with a layer of oil to prevent it drying out and oxidizing.





Nothing says apero like a small square of this tangy tart from the South of France


Shhhh! dont tell anybody but if you have a jar or two of Onion & Beer Confit handy and some very buttery pastry then this is a five minute assembly job.  With a bit of planning this is how “Slow Food” can be “Fast Food” 😉 and how you can be a kitchen star with ease!  Traditionally this is made with bread and indeed made with a pizza dough it is also sublime but must be eaten on the spot…generally not a problem. 


Brussel Sprout, Spinach & Tofu Saute with Ginger & Oyster Sauce

Grown up greens for when you are in the mood to cleanse and detoxify. Brussel Sprouts are the poor cousin of the oh so trendy kale at the moment but are just as packed with good things. This recipe is very fast so good for a mid week “I am too tired to cook” moment.

Brussel Spinach Tofu

This is not so much an exact recipe rather a list of things that work pretty well together. Its great for using up leftovers. An odd carrot lurking in the fridge – shave it into strips and add. Slightly dried up mushrooms? (no really that never happens) peel them and add them too. I have made this with mini salami chopped up (vegetarians look away) as well as bits of bacon and ham. Of course you do not need the bacon/ham/salami/pancetta bits but I like them although only in small quantity in this dish.