Sally Clarke's wild garlic and pea risotto
Italians were onto something when they created risotto – what's better than big bowl of flavourful, creamy rice topped with parmesan? This recipe could be used as a base for many a risotto, with the ingredients depending on the season but right now, wild garlic season is in full swing and woodland walks are scented by the heady promise of foraging for greens to cook when you get home. Take a small pocket knife and bag with you and harvest as much as you can while it's available – wild garlic freezes well so you really can never have too much and can enjoy wild garlic risotto throughout the year. When using fresh peas, save the pods to make a good vegetable stock, using celery, fennel and leek trimmings, too.
See more wild garlic recipes.
Photographs: David Loftus | Food preparation and styling: Julia Azzarello | Table styling: Elfreda Pownall
