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Recipe: Lia Leendertz, photography: Kirstie Young

Recipe: Lia Leendertz, photography: Kirstie Young

Recipe: Wild garlic bannocks with asparagus pesto

Lottie Storey May 2, 2021

Bannocks are a traditional May Day food, and Beltane cake may have been similar: a scone-like bread cooked on a griddle over the Beltane fire. Wild garlic is carpeting every woodland floor at the moment, and it makes a savoury and aromatic addition.

Wild garlic bannocks

Makes up to 20 bannocks
550g self-raising flour
1 tsp baking powder
1⁄2 tsp salt
1 tbsp caster sugar
50g butter
a good handful of wild garlic leaves, washed and dried
1 egg
150ml buttermilk (or full fat milk with 3 tbsp of yoghurt stirred in)

1 You can cook these over a griddle on a fire or hob, or in the oven. If cooking in the oven, preheat it to 230C/Fan 210C/450F.
2 In a large bowl, mix together the flour, baking powder, salt and sugar, then chop in the butter and rub it in with your fingers until it resembles fine breadcrumbs. Slice the wild garlic leaves and mix them in.
3 Beat the egg into the buttermilk (or milk and yoghurt) and then start mixing it into the dry mix to form a dough. Bring it together and knead it briefly on a floured surface, before rolling it out to about an inch in thickness (a little thinner if cooking on the griddle) and cut out rounds or squares from it.
4 Place on a baking sheet and bake for 8-10 mins, or place onto a hot griddle and cook for around 5 mins on each side. Test one to check that it is cooked through. Serve the bannocks hot, split and buttered.

This is a wonderful way of using up any asparagus ends and offcuts, as they are full of flavour but the processing removes any stringiness and toughness.

Asparagus pesto

450g asparagus spears or offcuts
50g hazelnuts
1 clove of garlic, crushed
60ml extra virgin olive oil (plus a little extra for finishing)
75g finely grated Parmesan cheese
juice of half a lemon
salt and pepper

1 Steam the asparagus over boiling water for 8-10 mins, until it can be easily pierced with a sharp knife. Remove from the heat and leave the asparagus to cool.
2 Dry fry the hazelnuts over a high heat for a few minutes until the skins start to come away and the nuts become slightly toasted. Remove from the heat and tip into a clean tea towel then rub off any loose skins.
3 When nuts and asparagus are cool, tip them into a food processor with the garlic, olive oil and Parmesan cheese. Pulse until everything is broken up and amalgamated but still has some texture. If the pesto is too thick, add a little more olive oil. Season with salt and pepper and
a squeeze of lemon juice, to taste.

This recipe was first publisjed in the May 2016 issue of The Simple Things. so we think it’s definitely time to give it another go.

From our May issue…

Featured
Almost Wild.jpg
May 22, 2021
How to | Go (Almost) Wild Camping
May 22, 2021
May 22, 2021
westcross_property_renovation1.jpg
May 18, 2021
Ways to spend time in a window seat
May 18, 2021
May 18, 2021
Rhubarb Mimosa.jpg
May 15, 2021
Tipple | Rhubarb Mimosas
May 15, 2021
May 15, 2021

More recipes for Spring days…

Featured
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May 11, 2024
Make | Pickled Radish on Rye
May 11, 2024
May 11, 2024
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May 7, 2024
Recipe | Spiced Honey Scotch Bonnet Ham with Pineapple Rice
May 7, 2024
May 7, 2024
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May 4, 2024
Recipe | Maypole Cake
May 4, 2024
May 4, 2024


InEating Tagsissue 47, may, wild garlic, seed to stove, asparagus
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Feb 27, 2025
Feb 27, 2025

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See the sample of our latest issue here

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Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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