The pick of the HERB PATCH

Cook’s note... IF YOU DON’T USE THE SAUERKRAUT, ADD EXTRA FLAVOUR BY DOUBLING THE AMOUNT OF FRESH GARLIC YOU USE

LEEK, CHARD AND TARRAGON SOUP WITH WILD GARLIC PESTO

I love the combination of tarragon and garlic, and believe that tarragon with wild garlic is even better.

SERVES 4

1tbsp olive oil
1½tbsp butter
2 leeks, thinly sliced
1.5ltr well-flavoured chicken stock
Large pinch of saffron, soaked in 2tbsp hot water
1 strip of lemon zest Small bunch of tarragon, stems and leaves separated
Small bunch of baby chard leaves
3 small courgettes, sliced into rounds
75g baby broad beans, blanched and skinned
50g fresh peas
200g cooked chicken (optional)

FOR THE PESTO:

100g wild garlic (a mixture of leaves, stems and buds)
50g Cornish Yarg, crumbled
50g blanched hazelnuts or cobnuts, lightly toasted
Zest and juice of ½ lemon Olive oil

TO SERVE:

A few wild garlic leaves
A few wild garlic flowers