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Lucy Brazier's avatar

Next time, can we have a recipe for the slow braised underpants of a grizzly please?!

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Mark Diacono's avatar

I'm saving it for the next book

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Maiden Farmer's avatar

🤣‼️

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Rosie Birkett's avatar

Love this Mark. I agree the pesto can be a beast if not attended to properly. I’m going to try it without the cheese some time, for sure. And those beans and potatoes, yes! So good with roast lamb…

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Mark Diacono's avatar

I hope you like it when you try it Rosie - and happy easter to you and loved ones x

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Maiden Farmer's avatar

I dis laugh out loud a lot today- Thankyou Mark.

Sadly, we don’t have wild garlic in Australia, and every time I see it swathing the hillsides on ‘Escape to the Country’ I feel jealous…

My last visit to the UK, I actually had booked a foraging trip to find and taste a lot of the interesting herbs and native things that I had spotted on various programs – and sadly the walk was cancelled at the last minute so yet to see whether Good King Henry, wild garlic or purslane and other seaside greens are as awesome as they appear…

So kind of relieved to hear that There’s plenty left in the wild on the hill sides, because a less mindful cook doesn’t get to enjoy it either…

Is that mean spirited?

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Mark Diacono's avatar

Ha ha! Maybe a little...

Fingers crossed you are luckier on your next trip this way

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Kate Roxburgh's avatar

This explains why the only time I made wild garlic pesto, it tasted horrible and I had to throw it away. Will have another go using your method.

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Mark Diacono's avatar

I hope it turns out to your liking

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Kate Roxburgh's avatar

I made it, following your instructions to the letter and it was delicious. No need to throw this batch away,

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Meredith Bliss's avatar

I assume you were talking about Bellagio on Lake Como. What a fairytale! It was another dimension in time, and I gavemyself up. I did a painting of one of the stair alleys going down the hill. I will try to send it to you.

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Jo Thompson's avatar

I’ll never be able to unsee Lake Como as a figure

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Catherine Pritchard's avatar

I’ve just made my first batch of wild garlic pesto and it tastes fab. I had enough leaves over to make a roll of wild garlic butter. Makes me feel spring is actually here although I won’t believe it until I see the bluebells in the Malvern Hills.

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Mark Diacono's avatar

It doesn’t feel too much like spring today in the southwest but next week looks more promising. And I am envious of your proximity to the Malvern Hills, such a beautiful area

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Jack McNulty's avatar

Wild garlic pesto is definitely something I enjoy making about once per year... Thanks for the entertaining and well-written article and explanation. If I could...I suggest adding the lemon juice just before serving instead of early on while making it - the acid dilutes the beautiful green color...unless, of course, the color is not a big deal.

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Mark Diacono's avatar

Hi Jack, great to have you here, and thank you for your thoughts. Very wise on the lemon - I add it early as my daughter gets through most of it and she'd never be bothered to add it late!

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Jack McNulty's avatar

Hi Mark...that's a pretty damn good reason, I think... Thanks for taking the time to reply.

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Mark Diacono's avatar

The conversation is much of the reason I enjoy it here!

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Jack McNulty's avatar

Yes...the conversation... I read a few more of your recent articles and am confident I would enjoy a long conversation with you. Your writing is impressive, and I'm a tad bit in awe!

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Mark Diacono's avatar

Thanks Jack, I wish I had something to be in awe of but glad you like my writing

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Yasmin Chopin's avatar

I get wild garlic in my Riverford veg box delivery. I’ve loved trying out new ideas to use it up. Definitely going to try this!

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Mark Diacono's avatar

Thank you Yasmin - I hope you enjoy it

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Rosy Gee's avatar

Mouth ‘wateringly’ delicious!

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Mark Diacono's avatar

thank you Rosy

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Apr 6, 2023
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Mark Diacono's avatar

Oh man, I do love three cornered leek! Good luck and I hope you all have a great weekend

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