1.2 litres of good quality chicken or vegetable stock
300g of wild garlic
100g of spinach
100ml of double cream
40gm of butter
Seasoning / lemon juice & olive oil for drizzling
225gm self-raising flour
½ salt / ½ English mustard powder & ¼ cayenne powder
1 tsp baking powder
25gm salted butter
150gm mature cheddar cheese (grated)
1 large egg plus a little milk
METHOD / INSTRUCTIONS
Start by reducing your stock by half, this will give you a much richer flavour.
Add the wild garlic leaves and spinach and cook for a few minutes – be careful that you don’t cook for too longer as the garlic will loose its bright green colour – just enough so that the leaves wilt and the garlic looses its raw, punchy flavour
Stir in the double cream, cook for one more minute and then blitz until very smooth.
For an extra rich and glossy finish, return the soup to the pan and whisk in the cold, cubed butter.
Season well (according to taste) with a squeeze of lemon juice and a drizzle of olive oil.
Preheat oven to 200 C (180 C Fan)
Mix the flour, salt, mustard powder, cayenne pepper & baking powder together and rub in the butter with your fingertips until it resembles bread crumbs. You can also use a food processor.
Stir in 100gm of the cheese. Note: At this point you can add some chopped tarragon, dill or chives (about a tablespoon) for extra flavour.
Crack the egg into a measuring jug and add milk until you reach the ¼ pint mark. Whisk well and then stir into the dry ingredients. Stir to mix to a soft dough and then turn out onto a lightly floured surface and knead lightly
Roll out gently and cut into rounds using a biscuit cutter.
Brush the top with milk and scatter over the remaining cheese.
Bake for 15 mins or so until the tops are golden brown and they sound hollow when tapped.
Delicious warm with lots of butter and a perfect accompaniment to the Wild Garlic Soup!!