A healthy and mouth-watering traditional North Macedonian dish, packed with flavour.
Go wild garlic picking! Found in shady woods and by marshes, you'll discover these sweet leaves in glorious abundance between the end of winter and the beginning of summer, so make your oil when you can. Sweeter than regular garlic, wild garlic carries notes of dewy spring fields, forests, and marshes. Although it's the buds that are usually pickled, this recipe is totally unique and tried, tested, and enjoyed by many of my customers. It's punchy and a little goes a long way.
Pickling the leaves takes three days and the yogurt takes 24 hours to strain, so this is one to prep in advance.
Serves: 4
Creates: about 500ml (16fl oz) oil
INGREDIENTS
For the picked wild garlic oil:
- 120g (4¼oz) wild garlic leaves, roughly chopped
- 150g (5½oz) caster (superfine) sugar
- 1 tbsp salt
- 250ml (9fl oz) white wine vinegar
- 150ml (5fl oz) olive oil, plus extra for drizzling
For the salad:
- 300g (10oz) full-fat yogurt
- 1 cucumber, sliced into ribbons
- 200g (7oz) ground walnuts
- 50ml (1¾fl oz) runny honey
- Salt and freshly ground black pepper
METHOD
-
To make the wild garlic oil, first pickle the leaves. Combine the leaves, sugar, salt, and vinegar in a small saucepan over a medium heat. Bring to the boil and cook for 5 minutes or until fully incorporated. Set aside to cool completely.
-
Transfer the garlic mixture to a blender or food processor and blend until smooth. Transfer to an airtight container and place in the fridge for 3 days.
-
Drain the garlic mixture through a fine sieve, discarding the liquid. Transfer to a blender or food processor, add the olive oil and blend to combine. The oil can be stored in the fridge for up to 2 weeks in an airtight container or 6 months in a sterilized jar (see page 21).
-
To make the salad, first strain the yogurt. Line a fine mesh sieve with muslin (cheesecloth) and place over a bowl. Place the yogurt into the sieve and refrigerate for 24 hours.
-
Transfer the yogurt to a bowl, season well, and drizzle with olive oil.
-
To serve, cover the bottom of a serving dish with the yogurt. Arrange the cucumber on the dish and season lightly with salt. Drizzle with the wild garlic oil, sprinkle over the walnuts and finish with the honey.
Learn how to perfect a delicious burek. You can swap out the minced meat for any other ingredients!
There’s no need for an ice cream maker with this simple recipe for No-churn Matcha Ice Cream from Nigella Lawson’s Simply Nigella book. Perfect served with a chocolate brownie.
The perfect breakfast to batch for the week ahead and pack for on-the-go eating, these chocolate chip-studded oat bars from are a much more satisfying option than shop-bought cereal bars.
This colourful rice noodle salad with tender steak and sticky gochujang aubergine makes a quick and tasty dinner.
A healthy and fuss-free take on a meatball bake, this orzo dish makes a comforting dinner perfectly paired with a fresh salad.
They say bananas are nature’s perfect snack, so clearly this is the perfect bread.
A healthy, easy breakfast crumble from Filling Meals by Lindsay Wilson.
Roasted in a sweet mustard glaze and served with a buttery gravy, Rick Stein‘s ham is a classic Christmas crowd-pleaser.
Spumoni is a molded Italian dessert made with pistachio, cherry, and either chocolate or vanilla gelato. The colors are beautiful, and the flavor is buonissimo.
Check out this recipe for a delicious s'more-inspired cake from Everybody Loves Cake by Alisha Henderson.
A cross between a soup and a stew, this extra comforting recipe from Carolina Gelen combines hearty butter beans, broccoli and Cheddar with a crispy cheesy panko topping.
