Pour into a container and lightly season with salt and pepper to taste.Ħ. Place into a blender and add the spinach, this is best done in two batches. Add the wild garlic and boil for a further 5 minutes.ĥ. When the potato is soft and cooked add the water and bring to the boil for 5 minutes. When the onion has started to soften add the sliced potato and cook for a further 10 minutes again allowing no colour.Ĥ. Once the butter has melted add the onion to the pan and cook the onion gently, ensuring there is no colour.ģ. Place a pan on the stove and turn on to a medium heat and add the butter.Ģ. *(If you’re unsure what you are picking take someone who knows)ġ. At its best and most flavorsome when bright green before the flowers open.
Wild garlic as the name suggests grows in the wild and is plentiful in local woodland from March to June*. Remove from the pan and keep warm until ready to serve, carefully removing the chefs’ rings before serving.Wild garlic is a pleasant way of adding garlic into a soup without it being too strong and overpowering. Cook until golden-brown on the bottom, turn the rings over carefully and cook on the other side. Place four 7.5cm/3in chefs' rings into the pan and spoon the bubble and squeak into the rings, packing down gently. Heat the remaining olive oil in the frying pan. Season, to taste, with salt and freshly ground black pepper.
Mix the leeks, mashed potato and cabbage together in a bowl. Set aside until needed.įor the bubble and squeak, heat half of the olive oil in a frying pan and cook the leeks for 3-4 minutes, or until softened but not coloured. Add the remaining liquid bit by bit, reducing each time, until the shallots are coated in the glaze. Reduce the heat until the mixture is simmering, then continue to simmer until the liquid has reduced to a glaze.Īdd some more of the wine mixture to the pan and simmer again until the liquid has reduced to a glaze. Add a quarter of the wine mixture to the pan with the shallots and bring to a boil, then add the bay leaf and lemon zest. Mix the wine, port, cassis and stock together in a bowl. Add the sugar and stir until it melts and begins to caramelise and coat the shallots. Heat the butter in a non-reactive frying pan, add the shallots and fry gently until golden-brown, about 3-4 minutes. For the candied shallots, simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften.
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