It’s dead simple and pretty blummin’ easy but ppppffffffffffftttttttt is removing the petals from the flowerheads dull (and this is coming from someone who regularly makes confit garlic). Okay, it’s not technically honey, it’s a flavoured sugar syrup, but you’d be surprised if you did a blind taste test. Worth trying at least once. Makes:
At this time of year, wild garlic is everywhere. It’s smelly, bright green and takes about ten minutes to turn into a delicious pesto that rivals anything with basil in (I’m not a fan of basil, so this version is infinitely preferrable). Makes: about enough for a 300ml jarPrep: 10 minutes, if thatLasts: 2 weeks
The first thing to make clear is that smoked sea salt isn’t everyday cooking salt. It’s a finishing salt – the final touch that adds depth and character to a dish. At Sussex Smokehouse, we cold smoke our seasonings for 12 hours over apple and oak. The result is subtle smoke without overpowering. Finish, Don’t
