I love it when the wild garlic arrives in my Riverford box, the smell reminds me of childhood country walks, and the flavour is so much fresher and lighter than bulb garlic. Courgettes are the perfect pairing. You can eat this dish as a vegetarian main course or serve it with salmon or lamb. It’s easy, filling and delicious and works warm or cold.
- Extra virgin olive oil (XVOO)
- 2 large courgettes
- 1 leek
- Several sprigs fresh thyme
- 2 tbsp ricotta cheese
- 2 wild garlic leaves
- A little salt and pepper
- Toasted almond flakes (optional)
- Gently warm the butter and olive oil in a sauté pan.
- Chop the courgettes into 1cm rounds, add them to the pan and cook slowly for around 15 minutes, turning occasionally.
- Meanwhile chop the leek into 0.5cm coins, strip the thyme leaves off their stalk, and add these to the pan.
- Cook the whole lot for around another 15 minutes until the vegetable are soft and starting to colour.
- Remove from the heat.
- While the courgettes are still warm, snip the wild garlic leaves over them with kitchen scissors. Turn it into the juicy vegetables to wilt it and release the flavour without cooking it away.
- Then add the ricotta, some salt and black pepper and gently turn the vegetables and cheese together.
- Sprinkle some flaked almonds on the top if you like, and serve.