SERIES: WILD GARLIC

Let's talk about edible flowers and plants...
This week: focus on wild garlic.

Because we love sharing new cooking recipes with you and it's spring, our team has decided to prepare a special series on edible plants and flowers. For this, we asked Violaine Carossino, an expert in the field.

Let's introduce ourselves.

"My name is Violaine, I'm 28 years old and I live between Paris and the Eure countryside. My daily life oscillates between urban bustle and rural slowness. I try to weave a lively and poetic link between these two worlds."

Discover her Instagram account at here.

Where does this passion come from?

In recent years, I've felt the need to reconnect with nature and simplicity. I then took the time to go woofing, in France and abroad, with passionate producers—microgreens, herbalists, flower and elderberry pickers and processors… A passion passed down by my mother and grandmother, through wild garlic, nettles, and dandelions.

Let's eat. Can you share your recipe for wild garlic pancakes made with the Good Frying Pan 20cm stainless steel?

70 g wheat flour
50 g quinoa flour
2 eggs
130 ml milk (plant-based or not)
1 tbsp olive oil
A teaspoon of baking soda (or 1/2 sachet of baking powder)
1 to 3 generous handfuls of wild garlic
1 pinch of salt

- Mix the dry ingredients together: the flours and the salt.
- Mix the wet ingredients together: the eggs, the milk, and the olive oil. Dilute the teaspoon of baking soda in a little lemon, then add to the liquid mixture.
- Mix the batter: Add the liquid to the dry mixture little by little and mix until you have a smooth texture.
- Wild garlic: Chop the leaves very finely after washing and drying them or blend them. Add to the mixture.
- Cooking: Cook the pancakes on each side for 1 or 2 minutes with the right pan. Preheat it for 1 minute / 1 minute 30 minutes over medium-low heat, do the water drop test then immediately reduce the heat to very low. This is the secret to successful pancakes with stainless steel. Lightly oil the pan as they cook.

Another recipe, this time in the oven: Mackerel in a Wild Garlic Crust with the large Atma oven dish.

Recipe serves 4.

A large piece of dry bread
Two generous handfuls of wild garlic
4 mackerel
A few vegetables to roast
Olive oil
Salt and pepper

- Mix the dry bread with the wild garlic, salt, and pepper.
The more dry bread you add, the less wild garlic you'll taste, but the texture will be crunchier—it's up to you! Either way, it'll be delicious.
- Place your mackerel, whole or filleted, in a dish, then add the breadcrumbs over the fish.
- Add your vegetables on the sides—pre-cooked if necessary.
- Brush with olive oil, then bake for 25 to 30 minutes at 180°C (350°F) if the mackerel is whole. 15 to 20 minutes if cooked in a net at 180°.

And above all, don't throw away the wild garlic flowers! Make pickles.

1 jar
Apple cider vinegar
Herbs: pink peppercorns, thyme, rosemary...
Salt and pepper

- Wash your jar thoroughly in very hot water.
- Fill the jar 3/4 full with apple cider vinegar (to know how much vinegar you need).
- Empty the apple cider vinegar into a saucepan and add your herbs, salt, and pepper.
- Heat the vinegar and herbs until boiling.
- Fill the jar with wild garlic flower buds without packing them down, then pour the hot vinegar over the top.
- Close, turn the jar upside down, and let it infuse in a dark cupboard for at least 2 weeks.
- Then store in a cool place.

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