My favourite thing to do in Spring is go out foraging for wild garlic. It is very easy to find near my home so I am very lucky. As wild garlic season is in full swing I have created a puff showcasing this beautiful ingredient.
My all butter homemade puff pastry is topped with organic chard from Beechlawn Farm, foraged wild garlic pesto, créme fraîche and semi dried tomatoes. This puff is light yet full of flavour, making it a perfect lunch option.
Warm in oven at 170 degrees for 5 minutes
Shelf Life - 2 Days
Made in a kitchen that contains nuts and seeds