Cooking from Cupboard to Hedgerows -
INGREDIENTS
1 large onion (chopped)
2 handfuls of wild garlic (in season), snip with scissors into small pieces.
5 potatoes
Couple of tablespoons of olive oil (good splash)
Salt and pepper
Vegetable stock
METHOD
Splash the olive oil into the pan and put on a low heat
Add the chopped onion (stir occasionally)
Cover with a lid and allow to sweat for 5 minutes
Add in the chopped potatoes (stir occasionally)
Return to heat and cover with lid and allow to sweat for a further 8-10 minutes over a very low heat, until potato and onion is softening (stirring occasionally)
Add wild garlic and immediately add in 2 pints of vegetable stock
Bring to the boil
Once boiling, turn down to simmer for 20 minutes (stir occasionally)
Season to taste (add some cream if desired)
Blitz in a blender/food processor
Serve with a splash of cream and wild garlic flowers (edible)
Enjoy with some crusty bread