Wild garlic season is in full swing right now. If you’re lucky enough to live near a patch, gathering up some wild garlic whilst you’re out for your daily walk / run / cycle can set you up for a fun afternoon of finding delicious ways to make it last for weeks to come.
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Shakshuka is a classic North African and Middle Eastern dish which at its most basic, centres around eggs poached in a spicy stew – Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices. These days you can find Shakshuka on brunch menus all over the UK but it’s also a very simple dish to make at home – perfect for a weekend brunch during the lockdown.
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Whilst NHS staff across Wales battle to save as many lives as they can, in Cardiff a network of volunteers is ensuring that these key workers will be well fed.
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As part of a recent #paidpartnership with british-leeks.co.uk I teamed up with local chef Laura Graham of The Tidy Kitchen Company to showcase the British leek through some of her recipes. Here’s one for a rich and creamy strata made with layers of milk, cream, eggs, cheese and bread, all baked into a puffy casserole.
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