Enjoy this stovetop lasagne, a little twist on the traditional lasagne, which can sometimes feel like a little bit of an investment of time and effort. This stovetop version is fun to assemble and doesn’t require any oven time, so supper can be on the table in minutes.
Ingredients: 2 cloves of garlic, 2 shallots, 40g wild garlic, 2 baby aubergine, 70g button and 70g chestnut mushrooms.
From the larder: 1 tin of tomatoes, 1tsp balsamic vinegar, 6 sheets of lasagne, olive oil, salt and pepper and 150g ricotta.
- Bring a large pot of water to the boil for the lasagne sheets.
- Chop the shallots and garlic and slice the mushrooms and aubergine. Spread the slices of aubergine out and sprinkle with salt. Leave to stand and when ready to add to the pan, dab with a tea towel or paper towel. (Salting aubergine can remove bitterness)
- Add a glug of oil to a sauté pan, add the garlic and shallots. Sauté gently for 2 minutes and then add the aubergine and mushrooms and continue to cook for 5 minutes so that mushrooms and aubergines soften.
- Add a tin of chopped tomatoes, oregano and balsamic vinegar and simmer for about 10-15 minutes.
- After 10 minutes, place all 6 sheets of lasagne into the boiling water and cook for approximately 7 minutes. When soft, carefully remove one at a time as you assemble the lasagne on 2 plates. Do not drain, instead remove sheets from the water one at a time.
- To assemble: place one sheet of lasagne on each plate, spoon and spread out some of the veggie sauce onto the lasagne sheet followed by 2 spoonfuls of ricotta. Repeat with the layers with the next 2 sheets of lasagne on each plate so that you end up with 3 layers on each. Enjoy!
When wild garlic is in season we find it hard to move far away from it. So while this short season lasts, we’ve created a yummy wild garlic risotto using wild garlic leaves and wet garlic bulbs along with other spring veg.
Ingredients: 2 shallots, 20g wet garlic cloves, 35g wild garlic leaf(large handful or two), 50-100g peas, 1 courgette, sprig of mint, 2 stems of basil, 50-100g cherry tomatoes.
From the larder: knob of butter, 200g Arborio rice, 900ml stock, 30g Parmesan, and (optional: 40g almonds, grilled salmon).
- Chop the shallots, wet garlic and basil stems. The wet garlic is young and so you don’t need to remove the skin. Gently sweat in butter until soft and then add the Arborio rice and cook for a few minutes until rice looks slightly translucent.
- Prepare the stock and slowly add ladle-by-ladle to the rice, stirring and leaving to cook for a few minutes, allowing stock to absorb between each ladle.
- Quarter the tomatoes, sprinkle with salt and tear over a few basil leaves, set aside separately.
- If using, chop and toast the almonds and set aside.
- Thinly slice the courgette, shell peas and roughly chop wild garlic. When you have used about 2/3 of the stock in the risotto, mix all the veg into the risotto.
- When risotto is al denté (soft, but still with a tiny bite) take off the heat, season, add a knob of butter, chopped mint leaves and the grated Parmesan. Cover and let stand for 5 minutes.
- Serve risotto with almonds sprinkled on top and tomatoes on the side.
Mostly foraged in the woods, or along country lanes, wild garlic is one of our favourites. The season is short and sweet and so to make the most of it, we’re keeping it simple and have created a delicious homemade pesto with pasta.
Ingredients: A big handful of wild garlic leaves(approx. 30g), 20g curly parsley, 10g basil, 90g cherry tomatoes.
From the Larder: 175g pasta, 30g Parmesan, 5 tbsp olive oil, 50g cashews/pine nuts, salt and pepper.
- Bring a pan of water to the boil and start cook the pasta for 10-12 minutes or until pasta is al denté.
- Halve the tomatoes, sprinkle with a little salt to bring out their juices and set aside.
- Wash the garlic leaves well, they can be quite muddy!
- In a processor or with a hand blender, whizz together the garlic leaf, parsley, basil, ¾ of the grated parmesan, nuts and 4-5 tbsp oil to make the pesto. Add more oil if you like a runnier consistency.
- When the pasta is al denté, drain and mix in the pesto.
- Serve with tomatoes and their juices, remaining parmesan and garnish with any remaining herbs.
- If you have any pesto left over, spread it on toast, eat with cheese, or stretch it to another pasta dish.