Garlic Mustard & Three Cornered Leek Vichysoisse

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

Suggested Instructions

  1. 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.
  2. Melt the butter in a medium saucepan. Add the onion and cook until softened. Pour over the boiled potatoes and water.
  3. Blitz in food processor until smooth. Add water if required to the correct consistency. Pass through a sieve.
  4. Chill in the fridge. Check seasoning.
  5. Blanch jack by the hedge for 10 seconds in salted boiling water and refresh in ice water.
  6. Add jack by the hedge and blitz again until smooth.
  7. Then add the three cornered garlic blitz until smooth, check for seasoning again.
  8. 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

Serves: 4

Further Reading

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