Wild Garlic & Truffle Risotto.
‘Wild foods need to be consumed in a way that best showcases their flavours, some of which can be intense. Wild edibles are not necessarily sweet or succulent as a lot of our cultivated vegetables, they can carry tannins and bitter notes that in nature make them more resilient plants. I like to think of these notes as giving complexity in a a similar way you find in wine.’ – George, the Estate forager.
Make the most of spring’s delicious wild garlic, by creating this Wild Garlic & Truffle Risotto recipe from the kitchen of Farm Shop Head Chef Ben Jupp using wild garlic foraged from the Estate by George, the Estate forager.
Interested in foraging? Find out more about foraging experiences on the Estate with George here.