Chilli Sauce.

This is my recipe for classic kebab shop chilli sauce.
Its very easy to make and tastes authentic.
You can use any colour or type of chilli's you like, but I find adding a green one add a slight sourness to the sauce rather like gazpacho.
If you want a milder sauce leave out the seeds and take away the white parts of the chilli's as this is where the heat is.
Place half a roughly chopped small onion, three de-seeded chopped tomatoes, two red chilli's seeds removed, one green chilli, a splash of lemon juice, a squeeze of tomato puree and a glug of sherry vinegar in a blender
Blitz all the ingredients and push through a sieve into a saucepan.
Gently heat and cook off any excess moisture, or add a squeeze more tomato puree to get the desired consistency.
Allow too cool and use.

You can also thin down the sauce with oil and lemon, add some chopped  garlic and use as a marinade for lamb or chicken.

Wild Garlic Oil.

You can use this method to make any flavoured oil using any combination of herb / flavouring and oil. Use it in salad dressings, for marinades, as a dipping oil or spread on good quality bread after it has been griddled for garlic bread.
Roughly chop two large handfuls of wild garlic leaves and place in a saucepan.
Cover with rapeseed oil and gently heat.
Remove from the heat and leave to infuse as the oil cools. You can repeat this process a few time to increase the flavour of oil if desired.
When the oil is cool place in a blender and blitz.
Strain through a fine sieve or muslin.

Spring French Peas with Chicken Breast.

This is a take on the tradition french peas adding spring onion and wild garlic to replace the finely grated garlic and pearl onions.
It would also be great with a pigeon breast rather than chicken.
First heat an oven proof pan with a good knob of butter and cook your chicken breast skin side down until it starts to brown. Lower the heat and cook on for a few mins then transfer to a preheated oven.
In a little  butter cook some finely chopped smoked bacon until it starts to crisp.
add a couple of finely sliced spring onions, soften.
Add a couple of cups full of frozen peas and a little boiling water or stock (chicken or veg) simmer until the peas are half cooked.
Add finely sliced little gem lettuce and cook for a few mins.
A few mins before serving add the finely shredded wild garlic and mint leaves, cook for a few mins and serve.
If you use traditional garlic grate half a clove very finely into the peas about a minute before the end of cooking.

Baked Radishes, Wild Herb Salsa Verde and Truffled Brie.

I ordered a similar dish to this recently in my local pub and despite thinking it was a good idea was slightly disappointed as the radishes were cold and soft, so thought i would do my own version.
Cooking the radishes softens them and also takes the heat away so you can use quite fiery ones if you like the heat - i prefer them to be served warm and only par cooked so they still have crunch in the center and a bit of heat left.
Any good cheese will do - it doesn't have to be a soft one, a quality cheddar such as Lincolnshire Poacher would also work.
First make the salsa verde, you can use garden herbs, wild herbs or a mix. I used thyme, mint, parsley and foraged wild garlic, nettle tops and a few hawthorn buds as they were in season. You could also use hedge garlic (garlic mustard), bitter cress, winter cress, watercress, chickweed, wood sorrel, lambs lettuce, sorrel etc.
Roughly chop the herbs and place in a blender with a good dollop of mustard, I used Dijon, but any quality one is fine. Biltz, then add a some cider vinegar and biltz again. Taste and adjust the flavours if you need to.
Next is the radishes. Remove the radish leaves and roots - reserve the leaves. Heat some butter in an oven proof pan. Add the radishes and coat with melted butter. Place in an oven pre heated to 180 degrees for five mins (this differs slightly depending on the size and variety of radishes).
Serve on a slice of good quality toasted bread with  the radish leaves (or a combination of other leaves) dressed with wild garlic oil (see previous recipe) chunks of cheese and a few teaspoons of the salsa verde.