This bright green oil captures the intense garlicky, slightly grassy flavour of wild garlic, also known as ramsons.

Ingredients:

• 1 large bunch (around 125g if we’re being picky) of freshly foraged wild garlic leaves, washed and dried

• 1/2 pint of rapeseed oil, preferably cold pressed

How to do it:

1. Roughly chop the wild garlic leaves and place them in a food processor or blender.

2. Pour your rapeseed oil over the wild garlic leaves and blend until the mixture is smooth.

3. Pour the mixture into a clean glass jar and let it sit at room temperature for at least 24 hours to allow the flavours to infuse.

4. After 24 hours, strain the oil through a fine-mesh sieve or cheesecloth to remove any solids.

5. Transfer the oil to a clean glass jar or bottle and store it in the refrigerator for up to 1 month or for months if you freeze it – the perfect way to preserve a hyper-seasonal treat!

We like to drizzle this luscious green oil over our hand smoked salmon served with slices of toasted sourdough bread. This wild garlic oil can be used in a variety of ways but most of all enjoy!

FORAGE FOR WILD GARLIC IN SHADY WOODS TO MAKE THIS DELICIOUSLY GREEN OIL

Salmon Sharing Board

Our go to dish for an easy first course or canapé. 5 minutes to plate and the perfect way to kick off a feast. Pop a bottle of Aquavit in the freezer the night before and serve alongside in shot glasses for the full Scandinavian experience.

We like to serve our salmon sharing platters either d cut or long sliced with a traditionally made Labneh, homemade pickles, some home grown wild rocket and wonderfully light homecooked sourdough bread.

Hot Smoked Salmon

The choice dish for a quick & easy dinner party starter

Hot smoked salmon - something a lot of people don’t realise is that you can cook our salmon in the oven, frying pan or poaching liquor and use it in the same way you would use smoked mackerel. A more indulgent flesh, juicier and lighter in flavour but with perfect seasoning ready to add powerful flavour to a dish. Hot or cold - keep it in the fridge, flake into pastas and salads or pan fry and serve with fresh lemon and horseradish or just spread it on toast with some creme fraiche. Yum!

Top to Tail Tips

Just like a ham on the table you can dress the whole side and slice away but for some extra magic check out our top to tail tips:

1. Tail end - the tail of the salmon is the saltier end so we use this for smoked salmon scrambled eggs, omelettes, quiches & pastas. It’s great with most egg based recipes or when you require a hit of intense flavour.

2. Middle fillet - this is where you let the salmon do the talking. For quick & easy plates simply cut vertically like a loaf of bread about 6mm thick and dress on a board however you like. We do ours with butter fried Panko breadcrumbs and capers, finished with flat leaf parsley, lemon zest, horseradish cream, fennel and chopped gherkin.

3. Top end - for a special treat use the top end of the salmon as cut fillets, already cured and perfectly seasoned, simply pan fry with a honey and lemon glaze, seasonal greens and a drizzle of toasted sesame oil.

4. The skin - the skin is all about adding intense depth of flavour to a stock or poaching liquor. Wipe the skin with a piece of dry kitchen roll and add whole into your stock base or make a smoked salmon infused milk and use in soups, chowders and sauces. Whichever way you choose, simmer for 30 minutes and then fish out the skin before the next step.