It's wild garlic season!! Wild garlic is a leafy plant with white flowers that appears in woodland in early spring. Just like bulb garlic it's got loads of health benefits, most importantly its antibacterial powers that help treat colds and coughs and strengthen the immune system. The plants grow in shady and damp conditions so if you wanna go forage for some, make sure you head to the right places. You definitely can't miss or mistake it as it's got a very strong garlicky scent.

There's so many things you can do with wild garlic but I love a good pesto and want to share my favourite recipe with you today. It's super easy and quick to make and your house will smell amaaaazing after :)

You'll need:

Lightly toast the nuts in a frying pan without oil.

Wash your wild garlic leaves thoroughly and pat them dry with a paper towel, then cut it into smaller pieces before adding it into your blender with all the other ingredients. 

Blitz until you've got a creamy texture. You can add more olive oil if the pesto is too thick in consistency. That's it! That's all there is to do! Pour the mixture into a jar to keep in the fridge and use within two weeks of making it.

This tastes amazing on bread or as a dip for veggies, bread sticks, crisps etc. It's also a super quick pasta "sauce" for that midweek dinner when you really can't be bothered to cook after work :) Try it with baked potatoes also! Heavenly! :) You see, it's really versatile and absolutely worth your time making it! 

Have you tried wild garlic before? What are your favourite ways of preserving it? Leave me a comment to let me know.

Who knew it was so easy to satisfy that sushi craving at home? This poke bowl is completely hassle free, no rolling perfect sushi pieces and super adaptable to whatever vegetables you're into. It's also easily veganised if you follow a plant based diet. So here's how I made this.

For two bowls you'll need:

For the beets:

For the bowl:

For the sauce:

First, chop two beets into small strips and place them in a bowl to marinade. If you can make this a day in advance it's gonna be even better, but definitely give it an hour to absorb the marinade. Add all the other ingredients for the beets into your bowl, mix well and set aside to do its thing.

Cook your rice in about 200ml salted water. It will have absorbed all the water by the time it's done. It takes about 15 minutes. Leave that to cool down a little, we want the rice in our bowl to be luke warm for serving.

In the meantime, chop up your veggies. I cut the cucumber in pretty thin slices, julienned the carrot using a peeler and used frozen edamame which I left to thaw earlier that day. Chop up you spring onion too and finely slice the avocado (I had my bowl without avocado as I really wasn't feeling it).

Now be creative in arranging your rice, veggies and pickled beets in a bowl, drizzle over the sriracha mayo and add another sprinkling of sesame seeds. If you like it even more spicy, feel free to add some thinly sliced jalapenos on top or even more of the dried chili flakes!

There you go! That's your poke bowl sorted :)

Have you ever tried making sushi or sushi bowls at home? What's your verdict? Leave me a comment if you decide to give this a try and let me know how you got on :)