Wild Garlic, Swiss Chard & Lemon Cream Linguine

My favourite park is abundant in wild garlic at the moment and I used my outdoor exercise allowance yesterday to take Dolly out on a walk and collect some.

I also had some swiss chard from last weeks veg box delivery so came up with this very easy and oh so delicious wild garlic, swiss chard and lemon cream linguine recipe!

Serves 2


I bunch swiss chard

1 small bunch wild garlic (about 10 leaves)

1 small onion, chopped

1 carton vegan unsweetened cream (I actually only had Alpro in the fridge which is slightly sweetened although it was fine because the lemon took away the sweet taste)

Juice from 1 lemon (3 tbsps lemon juice)

1/2 pack linguine

1 tbsp vegan spread/butter




Put water on to boil in a large pan for the linguine (you could use an alternative pasta)

Remove the stalks from the swiss chard and chop them in to small pieces like the onion.

Chop swiss chard leaves and wild garlic.

Place linguine in the pan of boiling water foe about 15 mins or until cooked.

Melt the vegan spread in a pan.

Sauté onion and chopped chard stalks for around 5 minutes or until the onion starts to become transparent.
Stir in chard leaves and wild garlic.
Pour in cream and add lemon juice and salt and pepper to taste.
Turn heat down and let simmer for 5/10 mins until the chard and wild garlic wilts and your linguine is ready.
Drain Linguine



Remember, when foraging, only take what you need, pick from different spots and leave enough for others and for wildlife.

Beetroot Pesto Spirali

I’ll admit, I never use to be a fan of beetroot. I’d tried it years ago, that awful pickled stuff that you get in those vacuum packs that my Dad use to love but I hated it and never gave fresh beetroot a chance until I started getting a weekly organic veg box delivery and it’s actually now become one of favourite things too cook with, versatile, full of anti oxidants and or course, pink, my favourite colour!!!

This beetroot pesto is one of the simplest things to make but so, so tasty. 

bertroot pesto 2

Serves 2


250g of spirali pasta (you could use any pasta shapes)

2 medium sized beetroot

1/2 a cup of walnuts

1/2 a cup of grated vegan cheese (I used violife)

2 cloves of garlic, peeled

A generous handful of fresh basil leaves

1/2 a cup of olive oil for the pesto and a drizzle for the beetroot.




Preheat the oven to 200C

Peel the beetroot and cut in to quarters.

Place the beetroot on a baking tray, drizzle with a little olive oil, cover with tin foil and cook in the oven for 30 minutes.

Put the walnuts, garlic, vegan cheese and basil in a blender and blend, add a  little water if they stick.

Place the pasta in a pan of salted, boiling water and cook for 15 minutes or until the pasta is al dente and then drain.

Remove the beetroot from the oven, let cool for around 5 minutes and add to the blender.

Also add the olive oil and blend until you have a paste.

Mix with the pasta.

beetroot pesto


Zesty Summer Garden Veg Farfalle


Serves 2


150g of farfalle pasta bows

1 courgette, sliced in to discs

1/4 cup of garden peas (freshly shelled or frozen)

1/4 cup of broad beans (fresh or frozen, for fresh, immerse in boiling water for 3 minutes, remove and run under cold water to cool before shelling)

1 clove of garlic, chopped

2 tbsps of vegan butter

Leaves from 1 sprig of mint, chopped (alternatively, 1 tsp of dried mint)

1/2 a lemon, sliced

1 tbsp of vegan parmesan

1/4 cup of daily free milk alternative (I used oat)




Put the farfalle in a pan of boiling water, add a little salt and boil for around 15 minutes until al dente.

In the mean time.

Grill courgette discs for around 5 minutes until they start to char.

In another pan, melt the butter, fry the garlic in the butter for a minute or two.

Add the milk, peas, broad beans, mint and salt and pepper to taste.

Turn heat down and simmer for about 5 minutes.

Stir in the courgette, lemon and parmesan.

Remove pasta from heat, drain and mix with the veg.

Serve with a little more parmesan to garnish