- bunch (12 or so large leaves) of wild garlic
- sea salt and pepper,
- 2 tbsp extra virgin olive or rapeseed oil,
- 1/2 tbsp white wine vinegar,
- 1 tsp of lemon juice
- 2 tsp honey
- 1 tbsp of hot water from whatever vegetable you are boiling) in a food processor or with a hand blender
- wild garlic flowers, to decorate
Place all the ingredients in a food processor or place everything in a bowl and use a hand blender, to blend together into a fine paste. Mix with boiled and drained new potatoes and add to watercress and seared tuna (I have finished the dish off by throwing on some green alkanet flowers from the garden) or pour over poached egg (Clarence Court’s blue shelled old Cotswold Legbar hen eggs were used above and make a tasty difference) and English asparagus on toast.
