Wild garlic pesto is a great way to use up the bundles of wild garlic leave you’ve foraged, and Rachel Phipps’ recipe is a great starting point. You will need a blender or food processor to ...
3 Fry the crumbed brinjals in batches in the hot oil for 1–2 minutes, or until crispy and golden. Remove using a slotted spoon and drain on kitchen paper. Sprinkle with sea salt while warm. 4 Stir the ...