Grilled greens, wild garlic, pak choi, beans, asparagus, soy & white pepper

Wild garlic, a seasonal treasure of the UK, brings a hint of the wild to your kitchen adventures. While it's perfectly legal to snip its leaves, uprooting this fragrant plant is a no-no under the Wildlife and Countryside Act (1981). So, grab those scissors, leave the roots intact, and let's embark on a culinary journey. But do tread carefully—wild garlic has some mischievous lookalikes that aren't as friendly. A thorough wash is a must, given that wildlife also finds it irresistible!

Charring vegetables on the barbecue adds an irresistible smoky depth to this dish. Feel free to mix up the veggies—cabbage, kale, or even cucumber are fabulous alternatives. This dish serves two and can be gluten-free and vegan, making it a versatile delight for your dining table.

Ingredients:

• 2 tablespoons vegetable oil (coconut oil works well too)

• 50g pak choi, washed and chopped into 3cm pieces

• 20g green beans, topped, tailed, and cut into thirds

• 6 asparagus spears, tough ends removed, sliced in half lengthways

• A handful of wild garlic, roughly chopped

• 100ml hot vegetable stock

• 1 tablespoon light soy sauce (use seaweed sauce if gluten-free)

• ¼ teaspoon white peppercorns, toasted and ground to a powder

• 1 teaspoon caster sugar

For the Paste:

• 2 green bird’s-eye chillies

• 4 garlic cloves, peeled

• 1 teaspoon krachai wild ginger, peeled and roughly chopped (substitute with regular ginger if unavailable)

• ½ teaspoon coarse sea salt

Instructions:

1. Prepare the Barbecue: Light up your barbecue, preferably with wood for that extra smoky flavour. Use 1 tablespoon of oil to coat the vegetables lightly. Once the embers glow red, char the vegetables over the heat, turning often to ensure even charring. Remember, this step is about flavour, not cooking them through.

2. Make the Paste: Pound the chillies, garlic, and krachai into a coarse paste, using the sea salt as an abrasive. Heat the remaining oil in a large wok, add the paste, and fry until it turns golden brown, stirring constantly for even cooking.

3. Cook the Vegetables: Add the charred vegetables to the wok and toss for about a minute on high heat, ensuring they are cooked through but still have a bit of bite.

4. Create the Broth: Add the vegetable stock, soy sauce, wild garlic, peppercorns, and sugar to the wok. Toss everything together to create a light, smoky broth.

5. Serve: Dish up the stir-fry immediately. Garnish with crispy garlic and shallots for added texture, if desired. This dish pairs beautifully as a side or as a main with steamed jasmine rice.

Enjoy this delightful blend of smoky, spicy, and garlicky goodness, and perhaps share the tale of its wild garlic roots with your dinner guests!