The following Garlic Mustard also known as Jack By The Hedge (Alliaria petiolata) & Three Cornered Leek (Allium triquetrum) recipe was created by Paul Wedgwood of Wedgwood the Restaurant, one of Edinburgh’s leading-edge chefs. It was created after a glorious day of foraging around Edinburgh with a wonderful group of people.
- 75g butter
- 1 onion, chopped
- 75g three cornered garlic stems
- 800 ml water
- 1 large potato, peeled, diced and rinsed
- Salt and freshly ground black pepper
- 75g Jack by the hedge/garlic mustard
- 75g goat’s cheese
- 75ml milk for foam
- Pinch cumin
- Pinch white pepper
- In a heavy bottomed pan add water and potatoes and a good pinch of salt and boil until potatoes are soft. Remove from the heat and set aside.
- Melt the butter in a medium saucepan. Add the onion and cook until softened. Pour over the boiled potatoes and water.
- Blitz in food processor until smooth. Add water if required to the correct consistency. Pass through a sieve.
- Chill in the fridge. Check seasoning.
- Blanch jack by the hedge for 10 seconds in salted boiling water and refresh in ice water.
- Add jack by the hedge and blitz again until smooth.
- Then add the three cornered garlic blitz until smooth, check for seasoning again.
- Serve with some crumbled goats cheese, frothed milk, a pinch of cumin, some crispy fried nettle dusted with white pepper and a three corned garlic flower