While I was clicking away and dreaming Dingly Dell dreams of fairy folk (look, there’s even a window frame to peep through!)…
…they were climbing the falls like a pair of mountain goats!
Leaving Sue and I to clamber up in their wakes! They built dams and redirected the water and then indulged in a bit of dam busting allowing the water to gush back down the hillside in a satisfying torrent.
They found sticks and set off to search for treasure
The water had calcified everything it touched so the treasure trove was brilliant! These were beech leaves before the fairies worked their magic encasing them in brittle stony jackets
and this looks to have been a little bundle of roots
As we wandered slowly homewards with our hoard we came upon a carpet of green leaves and the unmistakable smell of wild garlic – my idea of heaven. We stuffed a bag to bursting point, Bonus Boy snacked on a few leaves and then made himself a sandwich of the lovely stuff with the bread and cheese I had packed for lunch!
Once home, I washed it, dried it, whizzed a huge bunch up into a pesto, kept another bunch aside for tonight’s dinner (recipe to follow) and used a large handful to make these!
Cheese and Wild Garlic Scones
- 220 g self-raising flour
- ½ tsp fine sea salt
- 50 g butter
- 1 egg beaten
- 120 g cheddar cheese grated
- A generous handful of wild garlic
- A pinch of cayenne pepper
- A good pinch of English mustard powder
- Preheat the oven to 200°C/390°F
- Sift the flour and salt into a large bowl
- Rub the butter in until it resembles fine breadcrumbs
- Stir in the grated cheese and finely chopped wild garlic or chives
- Add the pepper and mustard and mix
- Add enough milk to the beaten egg to make it up to 150ml/0.65 cups of liquid
- Make a well in the centre of the flour mixture and pour in the egg/milk mixture
- Mix to a soft dough with a metal knife
- Turn onto a floured surface and knead gently and lightly until it is just smooth
- Press out to a round about 2½cm deep and cut out rounds with a 7cm pastry cutter gathering the scraps together each time, re-rolling and stamping until you have 6 or 7 scones (and maybe a teeny one, Bonus Boy's 'Special')
- Pop the scones onto a lightly oiled baking sheet, brush the tops with a little milk and bake them for 15 - 20 minutes until well risen and golden brown and your kitchen smells divine
- Leave to cool on a wire rack or scoff straight from the oven!
Spending a day with friends in the wood and returning home with a bag full of wild, foraged food is hard to beat. The washing machine is full of muddy clothes, our boots are drying in the sunshine and we both went to bed with smiles on our faces and nice full tummies. We’re going back with the others soon, Bonus Boy is desperate to show them the magical dingly dell and I love that he wants to share it with them!
Edit on the eve of the day of posting: I have realised that many of you are not sure what to look for. Wild garlic is an easy first forage, if in doubt you really can just follow your nose. If you’re really not sure, this post has a good image of the lovely stuff. It’s not in flower here quite yet so I only picked the new young leaves but I shall be back soon to pick more and the flowers which are pretty and also edible!