Wild Garlic Pesto


  • 100g wild garlic leaves

  • 50g parmesan cheese or 50g nutritional yeast for a vegan and veggie friendly version

  • 50g toasted pine nuts

  • 1-2 tablespoons of olive oil

  • Lemon juice

  • Salt and pepper


  1. Wash wild garlic leaves thoroughly.

  2. Place the leaves, parmesan, olive oil and pine nuts into a food processor and blitz.

  3. Add more oil if you want to have a thinner pesto.

  4. Add salt, pepper and lemon juice to taste.

Thai Tofu Laksa

Serves 4

300g Thai flat rice noodles

300g tofu, cut into cubes

2 Tbsp olive oil

4 garlic cloves, peeled

5cm piece of ginger, peeled

2 red chillies, deseeded

2 Tbsp fish sauce

2 Tbsp tamari soy sauce

1 tsp ground turmeric

2 tsp coconut palm sugar or dark brown sugar

2 limes, juiced

2 400g cans of coconut milk

coriander, to serve

100g beansprouts, to serve


Rinse the rice noodles in cold water and place them in a large bowl, covered with plenty of boiling water.  Leave to soften – 5-10 minutes depending on the brand. Drain and rinse under running cold water to stop them from going too soft.

Heat the olive oil in a wok and then stir fry the cubed tofu until golden.

Blitz the garlic, ginger and chillies in a food processor along with the fish sauce, soy sauce, turmeric, sugar and lime juice.  Heat this mixture for a couple of minutes in a large heavy based pan until fragrant.

Add the coconut milk plus 200ml of water and simmer for 5 mins.  Add the tofu (and cooked prawns if using) to heat through.

Divide the noodles between bowls and ladle over the hot laksa.  Top with coriander and beansprouts and serve.