Something Dishy Blog

Wild Garlic Foraging and Potato and Broccoli Curry

We are very lucky to live next to some beautiful Woodlands and have been making the most of this whilst in lockdown. This time of year is so lovely in the woods, cherry blossom, bluebells, trees getting greener by the day.

There are plenty of woodland birds and other wildlife such as deer, rabbits, squirrels and the ducks and their ducklings at the reservoir which is along the trail.

The smells of fresh flowers, wild garlic and pine from the trees are wonderful. I used to run through the woods and every time went for a run, I soaked up all of nature… apart from one time when a deer darted out of the bushes and almost knocked me over… that was a little too close to nature, but still beautiful.

We have been walking in the woods three times a week with the boys for our allocated exercise and they love it. Today we decided to pick some of the wild garlic along the way. I have never made anything with wild garlic before but it always smells so strong and inviting.

Simeon and Toby really enjoyed this, they loved the idea of gathering fresh ingredients for a tasty meal. We decided to make wild garlic pesto. It is so easy to make and versatile.


We blitzed 160 grams wild garlic, 50 grams pine nuts, 1 tablespoon lemon juice, 1 tablespoon nutritional yeast and 1/2 teaspoon salt using a hand blender. We also used 1 clove garlic as I wasn’t sure if it would be strong enough but this wasn’t needed… it turns out wild garlic has a strong flavour!

We couldn’t wait to use the pesto, so we decided to make some home made naan breads without yeast as I cannot get hold of any at the moment, and brush them with the pesto. They were delicious.


To make the naan bread, you just need 2 cups gluten free flour, 3/4 teaspoon baking powder, 1 teaspoon salt, a drizzle of olive oil and 1 cup koko milk.

Mix everything together in a bowl and knead for 5 minutes, adding more flour if needed if it is sticky. It should be soft but not sticky. Allow to rest for 10 minutes then break into about 6 balls and roll to desired shape, about 5mm thick. Shallow fry for 3-4 minutes on each side them brush with wild garlic pesto. 😋 delicious and easy!

There is plenty of pesto left which I will stir into pasta for an easy lunch one day this week if we can resist using it as a dip.

If you have children and enjoy cooking, I recommend taking them to pick their own wild garlic for a tasty recipe… it’s a great way to get them involved… from foraging to plate!

Here is a broccoli and potato curry that goes perfectly with the naan bread.

Potato and Broccoli Curry

This is an easy, satisfying curry – perfect for a midweek easy meal. To make this quick and easy I use frozen broccoli and prepare all the spices and curry while I par-boil the potatoes.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 6 medium white potatoes quartered
  • water
  • 1 tsp salt
  • 1 tbsp oil (we use extra virgin olive oil)
  • 1 white onion roughly chopped
  • 1 tbsp mustard seeds
  • 4 green cardemom bashed
  • 2/3 green chillies chopped
  • 5 cloves garlic chopped
  • 1 thumbsize piece ginger grated
  • 400 grams frozen broccoli (you can use fresh if preferred)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • 1 tbsp garam masala
  • 1 tsp fenugreek powder (optional)
  • 1 tin chopped tomatoes
  • 100 ml vegetable stock (use more or less as required for thickness – we like it quite thick)
  • 1 cup frozen peas
  • salt and pepper to taste
  • handful chopped coriander


  • Boil the potatoes for 10 minutes with the salt until just soft and drain.
  • While the potatoes are boiling, heat the oil in a heavy-bottomed large pan and fry the onion, mustard seeds and cardemom for 5 minutes.
  • Add the chillies, garlic, ginger, broccoli, cooked potatoes and all the ground spices and fry for a further 2 minutes.
  • Add the tomatoes and stock and cook for 10-15 minutes until the broccoli is cooked through.
  • 2 minutes before the end, add the peas.
  • Add salt and pepper to taste and garnish with coriander.

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