wild garlic

In the dappled light of early spring, the forest floor comes alive with the vibrant green of new life. Among the soft carpets of moss and leaf-littered paths, young nettles rise—tender and vivid, their sting still fierce but their flavour at its peak. Nearby, the last of the wild garlic lingers, its long, elegant leaves tapering like whispers of the season that’s beginning to turn. The air hums gently with the earthy scent of wet soil and the faint garlicky aroma that signals this forager’s treasure.

Gathering nettles requires care—gloves to ward off their sting and a patient hand to pluck the topmost, youngest leaves. These are the softest, full of the green vigour that makes them perfect for cooking. The wild garlic, growing in shaded clusters, is just starting to fade, its leaves broad and deep green, carrying that unmistakable pungency. Together, they form a wild, seasonal pairing that captures the very essence of spring’s fleeting energy.

Back in the kitchen, these humble greens are transformed into an Indian-inspired snack that bursts with flavour and texture—pakoras. The nettles are quickly blanched, taming their sting while preserving their earthy, mineral-rich taste. The wild garlic is chopped finely, lending its bold notes to the mix. Into a bowl they go, combined with gram flour, chopped onions, green chilli, cumin seeds, and a scattering of fresh coriander. A touch of turmeric gives the batter a golden hue, while a squeeze of lemon lifts the flavours.

The mixture, thick and spoonable, is dropped into hot oil, sizzling into crisp, craggy fritters. Each pakora emerges with a delicate crunch, the inside steaming and soft, the greens melting into every bite. The nettles bring a grassy depth, while the wild garlic infuses the fritters with warmth and pungency.

Served with a cooling mint yogurt or tangy tamarind chutney, these pakoras are more than a snack—they are a celebration of the land’s first gifts, a nod to traditional Indian flavours, and a moment of culinary alchemy. Foraged with care and cooked with intention, they embody the spirit of spring: fresh, fleeting, and absolutely unforgettable.

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Wild Garlic and Nettle Pakoras

Author: Tony Tomlinson

Recipe type: Foraged

Cuisine: British

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 20-25

Ingredients

260 g chickpea flour (gram flour)
2 tsp sesame seeds
1 tsp turmeric
1 tsp red chilli powder
1 large pinch of asafoetida
1 large pinch of baking powder
1 tsp sea salt
2 tsp cumin seeds, ground
2 tsp coriander seeds, ground
1-2 green chillies Handful three-cornered leek (or wild garlic)
100 g nettle tops
250 ml water
500-1000 ml vegetable oil

Instructions

In a large mixing bowl, combine the chickpea flour, sesame seeds, turmeric, chilli powder, asafoetida, baking powder and salt.
Freshly grind the cumin and coriander seeds and add to the mix.
Finely chop and deseed the green chillies and add in, combining well.
Next, wash and chop the three cornered leek and stir in.
Wash and roughly chop the nettles; use wooden spoons to move them around and cut with scissors.
Gradually add two thirds of the water. Allow the mixture to rest. Check the consistency, you’re wanting a wet batter, though not watery. Add the rest of the water if necessary.
Prepare a couple of large plates with absorbent paper kitchen towel on (I didn't have any so just placed them on a dry plate).
Heat the oil over a medium to high heat in a large pan or deep fat fryer - I used a wok and turned them to cook both sides.
Test to see if the oil if ready by dropping a small amount of batter into the oil. If the oil is hot enough the mixture will sink to the bottom then float straight to the top again.
Using 2 teaspoons, shape the mixture into firm balls, each about the size of a very heaped teaspoon.
Fry each pakora for 3-5 minutes, turning if needed or until golden brown, remove with a slotted spoon and place on the kitchen towel.

This morning, the air was rich with the scent of salt and new blossoms, as I wandered down to the coastline and through the woods beyond, foraging in the cool hush of late spring. The sun had just begun to warm the earth, casting golden light across the hedgerows and pathways. Wild garlic flourished in shady patches, its white star-like flowers brightening the undergrowth, its scent heady and fresh beneath my fingers. Closer to the sea, the glossy green leaves of sea beet caught the light, clustered like leafy jewels in crevices by the dunes, their briny tang a whisper of the ocean.

The simple joy of gathering food from the wild, each leaf and stem carefully chosen, brought a grounded sense of contentment. I moved slowly, with purpose, breathing in the clean spring air, alive with birdsong and the distant rush of waves. It felt good to be part of the season’s rhythm, attuned to its subtleties.

Back home, the afternoon ripened into gentle warmth. I set about preparing a quiche—something light and earthy to match the day’s quiet beauty. I began by gently sautéing wild mushrooms, their aroma deep and woodsy, like the forest floor after rain. Into the pan went the chopped wild garlic and sea beet, their greens wilting and melding into the mushrooms, creating a filling both vivid and fragrant.

I poured the mixture into a buttery shortcrust base, added a creamy custard of eggs and a touch of cream, seasoned simply with salt, pepper, and a hint of nutmeg. As the quiche baked, the scent filled the kitchen—rich, herbal, and inviting.

By late afternoon, the quiche had cooled slightly, the custard set to a tender wobble, the crust golden and crisp. The first bite was everything I’d hoped for—earthy, garlicky, with a subtle sweetness from the sea beet and the umami depth of the mushrooms. Every mouthful tasted of the morning’s walk, the hush of woodland paths, the hush of tide and wind.

It was a perfect meal for the season—humble, nourishing, and rooted in the beauty of the land. A celebration of spring, shared with the light and birdsong of a fading, beautiful day.

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Foraged Sea Beet, Wild Garlic and Mushroom Quiche

Author: Tony Tomlinson

Recipe type: British Foraged Vegetarian

Cuisine: British

Prep time: 20 mins

Cook time: 35 mins

Total time: 55 mins

Serves: 6 persons

Ingredients

For the pastry:
* 250 g spelt flour or regular flour
* 1 teaspoon sea salt
* 1 teaspoon fresh thyme leaves, roughly chopped
* 125 g unsalted butter, cold from the fridge, cubed (plus more to grease the quiche form)
* 4-5 tablespoons ice-cold water
* 1 egg, lightly beaten (for coating the pastry crust)
For the filling:
* 1 tablespoon olive oil
* 2 shallots, finely diced
* 75 g cremini mushrooms thinly sliced
* 75 g oyster mushrooms, torn into bite sized pieces
* Bunch of sea beet (about 50 g)
* leaves from two sprigs of thyme
* 4 medium eggs
* 350 ml milk (whole or unsweetened plant-based such as soy – your choice)
* Sea salt and freshly ground pepper, to taste
* 150 g Gruyère cheese, grated, plus extra for topping
* 1 bunch wild garlic, trimmed and chopped (about 50 g)

Instructions

For the quiche base:
1. To prepare the dough using a food processor pulse together the flour, salt and thyme until combined. Then add the butter and pulse until you have a rough breadcrumb consistency. Finally, add the water, a little at a time, pulsing, until the mixture forms a dough. To prepare the dough by hand: in a large mixing bowl, combine the flour salt and thyme. Add the butter and using your fingers, rub into the flour mixture until you have a rough breadcrumb consistency. Add a little water and mix together until mixture forms a dough.
Shape the dough into a disc and wrap in plastic wrap; refrigerate for at least 30 minutes (until firm).
Meanwhile, grease a 24 cm tart pan with removable bottom.
Once the pastry is chilled, roll it out on a floured surface into a large disc (3 mm) that is just wider than the tart pan. Lay the dough over the tart pan and push the pastry into the edges of the pan with your fingers, then transfer it back to the fridge to cool for another 10 minutes.
Meanwhile, heat the oven to 410°F / 210°C (fan-assisted 190°C).
Prick the base of the pastry with a fork, line with baking paper, and fill with pastry weights or dried beans/rice. Bake for 15 minutes, then remove from the oven, and lift out the beans and baking paper.
Brush the pastry with a little beaten egg and return to the oven for 10-15 minutes. Set aside to cool. Note: If the edges of the pastry are overlapping the pan, you can trim them with a sharp knife before you add the filling.
For the quiche filling:
Meanwhile, make the filling. In a large skillet, heat 1 tablespoon olive oil over medium heat, add the shallots and cook for 2-3 minutes, stirring occasionally. Add the mushrooms, increase heat slightly and cook for 7-8 minutes, until softened and lightly browned. Transfer to a plate and set aside to cool.
Break the eggs into a large bowl and beat well. Pour in the milk, add the grated cheese, a good pinch of salt and pepper, and mix to combine.
Once the mushrooms are cool, fold them into the egg mixture, add the wild garlic and sea beet and mix well.
Place the tart pan on a rimmed baking sheet (to catch any run-off or leaks). Pour the filling into the pastry case and spread into an even layer. Finally, top with a generous layer of grated cheese.
Transfer the tart to the already preheated oven and bake for 30-35 minutes, until golden and just set. Remove to a rack and let stand for 10 minutes; remove the sides and the pan, slice and serve. Enjoy served warm or at room temperature.