This is Food Bath Food Cycle’s excellent
Wild Garlic Pancakes with Balsamic Vegetables
10 wild garlic leaves
100g plain flour
50g butter (extra butter for cooking)
Pinch of salt
1. Melt 50g of butter in a pan. Once melted transfer into a bowl. Add the eggs, milk and flour and blitz with a hand blender until smooth.
2. Wash, destalk and finely chop the wild garlic leaves. Add to the pancake batter and blend until well mixed.
3. Meanwhile… Take ANY vegeatables! Yes ANY! Use up what you have. Courgettes, tomatoes, asparagus, and peppers all work nicely but any combination will do. Fry on a medium heat and add salt, vinegar and balsamic vinegar towards the end of cooking.
4. Now heat a dry pan on a high heat and add a blob of butter. Once it has melted and is about the size of a 50p piece ladle in some pancake batter and allow it to expand letting the oil remain on the outside (for crispy edges!)
5. Cook as normal gently easing up the edges to loosen the pancake. Flip, cook and serve with your balsamic vegetables. Yummy additions are: pesto, tomato relish, goats cheese!
Here is a message from Alexa our Catering manager
Prior Park would like to say a HUGE thank you to…
Lemon’s and Honey Cookery School
Bath Soup Co. and
The Thoughtful Bread Company
Fantastic cooking demos. on Sunday guys! So much energy and lots of fresh ideas on how to make yummy wild garlic delights. There’s something very special happening in Bath at the moment with a lot of momentum behind local, ethical and wholesome food and we’re so excited to be part of it. We will be trying out every one of your wonderful recipes this fortnight and look forward to working with you again.
Thank you also to the crowds that braved the uncertain forecast and turned out to watch, taste and get stuck in. It was a lovely friendly atmosphere and we hope you went home inspired! Remember if you come up with any culinary masterpieces at home you can email them to us at firstname.lastname@example.org for the chance to win a free evening cookery course worth £45 at Demuth’s Vegetarian Cookery School.
Anyway, big love to all involved and don’t forget that there’s more to come next Sunday 29th… Tyntesfield Estate will be cooking up a mouth-watering lamb with wild garlic crumb and savoury spring custard at 12 noon. And at 2pm volunteers from the charity Bath FoodCycle will be improvising a feast from waste food and making leftovers into wild garlic wonders!
Hope to see you there,
She adds a STOP PRESS
There will be face painting during the second demo next Sunday from 2-3pm to raise money for FoodCycle
Thanks Alexa, here are some pictures she and Katy took.
This coming Sunday (22 April) we are having some cooking demonstations on how to cook and use Wild Garlic. These will be at 12pm, 1[m, 2pm, 3pm. The 3pm slot is an additional one by the Thoughtful Bread Co. who are going to show how to make Artisan Wild Garlic Bread, Griddled crackers adn Blue Cheese Muffins. You can almost smell the delights already. Oh and do not worry if it rains we will have shelters.
Here is a little bit of publicity for our ‘Gorgeous Garlic’ event
We are haveing a series of wild garlic cooking demonstrations by the lake showing you how to use this delicious and abundant plant. Gather it from the slopes as you walk through the park, then watch wild garlic go from picked to plate before your very eyes!
Take home recipe cards and experiment at home or enter your own Wild Garlic recipe into our competition for your chance to win a £45 voucher for the Vegetarian Cookery School. All demos and tastings are completely free and shelter will be on hand in case of rain.
Sunday 22nd April
(World Heritage Day – free entry to the garden)
12 noon – Simi’s Kitchen.
Local chef and organic food advocate Simi Rezai introduces us to wild garlic and shows us how to cook up two mouth-watering dishes. Her stunning wild garlic saag aloo will be served all fortnight at Prior Park’s tea kiosk.
1pm – Lemon’s and Honey Children’s Workshop
Julia Handel of Lemon’s and Honey Cookery School in Wellow specialises in cooking for children. At the moment she is getting youngsters excited about local and wild foods. Her hands-on workshop is for kids of all ages so come prepared to get messy!
2pm – Bath Soup Co.
Social entrepreneur Dominic Povey of Bath Soup Company and his head chef will demonstrate how to make a delicious and hearty wild garlic soup. Tasting sessions with wholesome wild garlic bread from The Thoughtful Bread Company.
Sunday 29th April
(Normal garden entry rates apply)
12 noon – Tyntesfield Estate Chefs
Talented chef James Blakemoor from National Trust’s Tyntesfield Estate will share his tips and tricks, whipping up a rack of lamb with wild garlic crust among other delights
2pm – Bath FoodCycle
FoodCycle is a charity dedicated to reducing food waste and redistributing edible food surplus to those in need. Volunteers will demonstrate ways to turn your leftovers into yummy meals – using wild garlic as the secret ingredient!
Why not come along and enjoy the garlic in all its forms.