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)
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’
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