Where the wild things are? Everywhere! but the fantastic wild garlic can be picked mainly in spring time. So something to look forward to then, its almost winter now.
But the pancakes are easy peasy and why not change the wild garlic for chives or another herb. Basically, use the season ingredients and this way we can have 4 variations. But because spring is my favourite season I am kicking off with this one
makes 16 pancakes
250g plain flour, plus more for dusting
1/2 tsp salt
1 tsp groundnut or sunflower oil
200ml boiling water
4 tbsp roasted sesame oil
50g wild garlic, finely chopped
groundnut or sunflower oil, for frying
spring vegetable stock
1.Place flour and salt in a large mixing bowl. Add the oil and water and mix well using a wooden spoon or spatula to a soft sticky dough. Place on a lightly floured working surface and knead for 8-10 minutes, until smooth and elastic. Add more flour if it start to get to sticky. Cover with a clean kitchen towel and rest for 20 minutes.
2. Lightly dust the working surface with more flour and roll the dough into a long sausage shape and cut with a knife to divide into 16 pieces.
3. Steam or quickly boil the peas in 2 minutes
4. Place a piece of the dough cut side down and roll it out to a rough 10 cm circle with a rolling pin. Brush the surface liberally with sesame oil and scatter over the chopped wild garlic and garden peas. Start rolling the dough to form a sausage, pinch both ends to sealed in the wild garlic and sesame oil. Lightly flatten the roll and then roll it up again from one end like a snail. Press lightly to sealed the end. Set aside while you repeat with the rest. Cover with a clean kitchen towel again and rest for another 20 minutes.
5. In the mean time start your mushroom ragout. Roughly tear and chop your mushrooms. Add some thin sliced garlic to a hot pan and fry in little oil. Then add the mushroom and gently stir for a few minutes. Add 3 tablespoons of tomato paste, thyme, red wine and leave to simmer for 5 minutes. Add the stock and stir well, leave for 20 minutes so all the flavours are enhanced. Turn down the heat and leave to simmer gently.
6. Place each roll flat on a lightly floured work surface and press down with the palm of you hand to flatten and roll to a 10 cm circle with a rolling pin. Transfer to a clean plate and repeat with the rest of the rolls. Stack each pancakes between sheets of baking paper to stop them from sticking.
7. Heat a large frying pan over medium heat and brush with some groundnut or sunflower oil. Add 2-3 pancakes at a time. Fry for 2-3 minutes before turning and cook for another 2-3 minutes, until golden brown and crisp. Remove and drain on some kitchen paper. Keep warm in a low oven while you repeat with the rest of the pancakes. These are best serve immediately straight from the pan with the mushroom ragout.