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  • Roger Howard + Rae

Roger's Recipes + Two Paintings!

Sis and I have been out again to pick another bumper crop of wild garlic and I was thinking that it would probably go well as an ingredient and a garnish (chopped and sprinkled on top) for a butternut squash and leek soup I’m planning. I could imagine sour cream or yogurt poured onto the soup and then finished with the chopped wild garlic - a lovely medley of orange, white and fresh green. Vegan options also available.

And here it is:

Notes on Wild Foraging:

  • only pick what you are 100% sure you know (if you are not sure don't eat it)

  • always pick from a place you know if free of chemicals

  • don’t pick the first plant you see (it may be the last)

  • don’t take the last (leave some for others and for tomorrow)

  • always show gratitude for what you take, some traditional cultures would leave a gift to signify reciprocity the least we can do is show our appreciation for nature’s gifts.

Next up the Butternut Squash Soup:

This is the squash, leek and wild garlic soup with yoghurt and chopped wild garlic garnish.

Would be good with creme fraiche.

You can also add croutons (these are made with homemade sourdough bread)

1 large leek

1 small onion

1/2 to 2/3 medium sized butternut squash

1/2 teacup red lentils

Handful of wild garlic

Spices to taste (1/2 teaspoon each of cumin, turmeric, allspice or similar)

Stock of choice (homemade, powder or cube)

Salt and pepper to taste

• Chop and sweat leeks and onion in olive oil or butter or combination of both

• Add chopped squash and wild garlic and cook for 5 minutes

• Add spices, lentils and stock and cook for 20 minutes or until lentils are cooked and vegetables soft

• Liquidise or mash to make a smooth soup

• Check seasonings and serve as it is or with a dollop of crème fraîche, yogurt or cream and finely chopped wild garlic leaves (tougher stems removed)

• Serve with homemade croutons or crusty bread.

(If you want to miss out the lentils, you could add a medium sized potato, chopped.)

Bon appétit!

Tip: The amount of stock up specified so it’ll be about 500ml or to taste. Can always add more if it’s too thick and adjust seasoning accordingly

As well as foraging and cooking up culinary delights, Roger has also been enjoying the birdsong and doing some beautiful paintings:

Just beautiful Roger - very inspiring!

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