Ramsons

There are those who would say that my planting wild garlic in the garden is an act of folly, and I'd be amongst their number when I'm grubbing them out of the path. But this time of year they provide a nice picture of glossy fresh green leaves and starry white flowers and I forgive them quite a lot. Especially as they also taste nice, the leaves having that flavour of strong spring onions with a small back-note of garlic about them.

Tonight I made some garlicky mushrooms to go with the pizza. I melted some butter in the frying pan, added a glug of olive oil and then slung in some finely-sliced mushrooms. I'd grubbed up a coiple of wild garlic bulbs, so I cleaned and trimmed these, squashed them with the heavy chopping knife and added these to tne mushrooms. Finally I rolled up a handful of garlic leaves and finely shredded them then added this to the pan.  A minute or so later they were in the serving dish ready to eat.