Kitchen garden cook
Melanie Johnson goes foraging for wild garlic
Wild-garlic soup with red Camargue rice and hazelnuts (below) Add 100g of red Camargue rice to a saucepan of boiling water and cook for 20–25 minutes. Meanwhile, gently fry half a brown onion in olive oil until softened. Add 200g of wild garlic (roughly 2 big handfuls) to the frying pan and toss in the oil and onions, then pour in 300ml of whole milk and 300ml of hot chicken stock. Simmer gently for about 6–8 minutes, but don’t allow to boil. Blitz the soup in a blender, then pass through a sieve. Once cooked, drain the rice and stir in seasoning and a splash of olive oil. Divide the rice between 4 bowls, pour the soup in and scatter with chopped hazelnuts.