Wild Garlic and Goat Cheese Loaf
Growing up, my mum used to make us a potato and goat cheese loaf based on a recipe by Delia Smith. It came to mind when I was foraging wild garlic - I wanted to make something rustic and hearty. This recipe, an ode to Delia, is an adaptation of that recipe. In addition to the wild garlic and some other tweaks, I have incorporated a little buttermilk to lend it a little richness and a softer texture. It's so quick to make - there's none of the normal proving time required for bread. And, as it incorporates so many different ingredients and flavours, it's a great addition to a spring picnic, sustenance for even more foraging...
Makes one loaf
Ingredients
1. Preheat the oven to 180°C fan (200°C non fan). Wash the wild garlic leaves and chop them roughly. Use a hand blender to mix the wild garlic and buttermilk or yoghurt together. Put to one side.
2. In a large bowl, mix the grated potato, spring onions, flour, salt and pepper together.
Growing up, my mum used to make us a potato and goat cheese loaf based on a recipe by Delia Smith. It came to mind when I was foraging wild garlic - I wanted to make something rustic and hearty. This recipe, an ode to Delia, is an adaptation of that recipe. In addition to the wild garlic and some other tweaks, I have incorporated a little buttermilk to lend it a little richness and a softer texture. It's so quick to make - there's none of the normal proving time required for bread. And, as it incorporates so many different ingredients and flavours, it's a great addition to a spring picnic, sustenance for even more foraging...
Makes one loaf
Ingredients
- 100ml buttermilk or natural yoghurt
- 20g wild garlic leaves, roughly chopped
- 175g grated red potato
- 4 spring onions, finely chopped
- 200g self-raising flour
- 1 tsp salt
- Seasoning of black pepper
- 130g hard goat cheese
- 1 egg
- 1 tsp bicarbonate of soda
- Baking tray lined with baking parchment
1. Preheat the oven to 180°C fan (200°C non fan). Wash the wild garlic leaves and chop them roughly. Use a hand blender to mix the wild garlic and buttermilk or yoghurt together. Put to one side.
2. In a large bowl, mix the grated potato, spring onions, flour, salt and pepper together.
3. Add the 100g of the chopped goat cheese (retain 30g for the topping). Create a well in the centre of the mixture and pour in the wild garlic buttermilk.
4. Add the egg and bicarbonate of soda and mix thoroughly with a wooden spoon. Pile the mixture into the centre of a lined baking tray and stud with the remaining goat cheese. Decorate with wild garlic leaves, if you wish (brush the leaf with a little remaining buttermilk to prevent it curling in the oven).
5. Bake for about 40 minutes - when it's fully cooked, the base will be golden brown and will sound hollow when tapped. Cook for a little longer if required. Transfer to a cooling tray.
5. Bake for about 40 minutes - when it's fully cooked, the base will be golden brown and will sound hollow when tapped. Cook for a little longer if required. Transfer to a cooling tray.