Tuesday, 21 April 2015


I am passionate about seasonal and local fresh produce, and also lucky enough to live in an area which is abundant in such stuff, and a few days ago I was fortunate enough to be given a crate of fresh herbs; lovage, chives, parsley and some wild garlic.

More than I could use in one go, I have frozen some of the herbs, just loosely dropped into freezer bags and put flat into the top drawer of the freezer.

The rest I put to use along with some left-over mashed potato to make a light and tasty soufflé.

Easy to make, this is a perfect accompaniment to roasts or simply eaten on its own as a starter or snack.

4 oz cold mashed potato
2 oz wild garlic, chopped
1 clove of roasted garlic, mashed
1 tbsp cream
1 oz flour
1 oz grated hard cheese plus a bit more for coating the dish (parmesan or grana padana)

1 egg white

Heat the oven to 375 degrees.

Mix together all the ingredients except the egg in a bowl with enough milk to make a thick but runny ‘batter’

Beat the egg white until peaked, then fold into the potato mix

Butter a souffle dish or small ovenproof pan/dish and coat the bottom and sides with some of the grated cheese.

Half fill the souffle dish/pan with the mix and place in the oven.  Leave for at least 20 mins until risen and browned

For the dressing, in a blender, mix parsley, wild garlic, lovage and chives, olive oil and lemon juice to make an emulsion. Season with salt and pepper and drizzle over the soufflé

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