Wild garlic soup, bacon and olive oil

Wild garlic soup, bacon and olive oil


Bubble and squeak, asparagus and poached egg

Bubble and squeak, asparagus and poached egg


Rhubarb crumble

Rhubarb Crumble


Wild garlic soup, bacon and olive oil

Wild garlic soup, bacon and olive oil



100g butter

1 large onion - peeled and thinly sliced

2 large potato - peeled and thinly sliced

750ml water

400g wild garlic

200g spinach

Salt and pepper

Olive oil and chopped garlic leaf, bacon lardons to serve (optional)


Wild garlic is a pleasant way of adding garlic into a soup without it being too strong and overpowering. Wild garlic as the name suggests grows in the wild and is plentiful in local woodland from March to June*. At its best and most flavorsome when bright green before the flowers open.

*(If you’re unsure what you are picking take someone who knows)

1.   Place a pan on the stove and turn on to a medium heat and add the butter.

2.   Once the butter has melted add the onion to the pan and cook the onion gently, ensuring there is no colour.

3.   When the onion has started to soften add the sliced potato and cook for a further 10 minutes again allowing no colour. 

4.   When the potato is soft and cooked add the water and bring to the boil for 5 minutes. Add the wild garlic and boil for a further 5 minutes. 

5.   Place into a blender and add the spinach, this is best done in two batches. Blend for 1 minute until smooth. Pour into a container and lightly season with salt and pepper to taste.

6.   If serving immediately reheat gently on the hob, pour into serving bowls and drizzle some olive oil and chopped garlic leaf and cooked bacon lardons over the top, if preferred 


Chef’s tip

If preparing in advance, add some ice cubes when seasoning in step 5 to chill quickly and to keep the freshness and colour of the soup, then place into the fridge.  Can be stored for up to 3 days in the fridge. 

Bubble and squeak, asparagus and poached egg

Bubble and squeak, asparagus and poached egg



For the Bubble and squeak:

200g plain cooked potato

½ shallot - chopped

5g parsley - chopped

80g cooked bacon lardons

30g butter

80g blanched chopped cabbage

Salt and pepper to taste

To coat:

Plain flour – approximately 100g

2 or 3 Eggs – whisked

Panko breadcrumbs – approximately 100g


For the Asparagus:

2 bunches of asparagus - depending on bunch sizes

10g Salt

500ml water


For the poached eggs:

6 fresh free range eggs

600ml water

200ml white wine vinegar

Pinch of salt


Brunch, lunch or supper, you can decide!  We like to add a nice dollop of béarnaise sauce too.

Serves 6:

Equipment    15cm deep pan, slotted spoon, bowl and ice, cutters, chopping board, timer


For the Bubble and squeak:

1. Peel and chop the potatoes and cook in salted boiling water, bring to a boil and then turn down to a simmer and cook for 15 minutes

2. Once the potato is cooked pass into a colander and allow to dry out for 5 minutes in the colander over a bowl

3. While the potato is drying place the butter into a frying pan turn onto a medium heat and add the bacon lardons.

4. When the lardons start to go golden add the sliced shallot and cook for 2 minutes continuing to stir so no more colour is added but the shallots start to soften

5. Once the mix is done, place into a bowl and then put aside ready to add the mash  

6. Mash the potato with a masher or ricer and then place into the bowl with the onions and bacon

7. Add the rest of the ingredients, lightly mix and form in to round shapes

8. Coat with flour, then egg and finally panko breadcrumbs – neaten up into a round flat shape like a fish cake

9.Now they are ready to pan or deep fry on 180c for 4 to 5 minutes depending on size to just colour and warm the mix through.

For the asparagus:

1. Place the water and salt into a pan and bring to the boil

2. While you are waiting for the water to the boil, peel the asparagus

3. When the water is boiling place the asparagus into the pan and cook for 2 minutes and serve. (Test the asparagus are ready by pinching the tip to ensure it is soft or putting a knife in the root, it should go in easily)

For the poached eggs:

1. Bring all the ingredients except the eggs to a boil in a deep small pan

2. Once boiling put a timer on for 2 minutes 30 seconds and have a bowl of ice water ready (if using)

3. Now crack the eggs gently one by one into the pan and when the last one goes in, start the timer

4. The water will stop boiling due to adding the cold eggs, when it comes back to the boil turn it to a steady simmer otherwise the eggs will break up and the pan will boil over

5. When the timer goes off, remove from heat and get the eggs out, drain on kitchen paper and serve. 

Alternatively, you can place in the bowl of ice water, then remove them and store them on a cloth on a tray for up to a day in the fridge.  To reheat, add to a pan of boiling water for 1 minute.


Rhubarb crumble

Rhubarb Crumble



For the rhubarb crumble

1,200g rhubarb

160g grenadine

120g sugar


For the topping

200g flour

150g butter

200g oats

264g demerara sugar

8g baking powder

10g salt

110g macadamia nuts (toasted and roughly chopped)

160g desiccated coconut

60g ground almonds


Rhubarb is in season from April and on into much of the summer. If you are lucky enough to grow some in your garden, do remember stalks should be pulled rather than cut to prevent rotting of the remaining stump.

This crumble is obviously great served with custard but perhaps in the summer some pouring cream or caramel ice cream could be a nice alternative.

Serves 12:

Slice the rhubarb into 2cm thick pieces and place into the bottom of the pie dish, sprinkle over the sugar and grenadine and mix with a spoon

For the topping in a separate bowl rub the flour and butter together with your fingertips until it looks like a crumb mix

Now mix in the rest of the ingredients and place on top of the rhubarb mix

Place in a pre-heated oven at 170 degree C/gas mark 3 and cook for 40 minutes, until the crumble is golden brown.