30 minutes


Wild garlic velouté

  • 600ml of chicken stock, or vegetable stock (use a good-quality, preferably homemade stock for best results)
  • 150g of wild garlic
  • 50g of spinach
  • 50ml of double cream
  • 20g of butter
  • salt
  • lemon juice
  • olive oil, for drizzling (optional)


To begin, add the chicken (or vegetable) stock to a pan and place over a medium-high heat. Allow to reduce by half – this will give you a richer flavour
Add the wild garlic and spinach and cook for a few minutes. You want to cook the garlic through to eliminate the raw punchy flavour but not so much that it loses its bright green colour
Stir in the double cream, cook for a minute more and then transfer to a blender. Blitz until very smooth
For an extra rich and glossy finish, return the velouté to the pan and whisk in the cold butter
Taste and season with salt, a squeeze of lemon juice and (if desired) a drizzle of olive oil