cooklybookly
favorite
print
rate
Serves
US | Metric
Ingredients
Wild Garlic Aioli
  • 60 g Wild Garlic Leaves
  • 2 Large Egg Yolks
  • 1 tsp Dijon Mustard
  • 1 tsp White Wine Vinegar
  • 300 ml Vegetable Oil
  • salt
  • pepper
Salad ingredients
  • 500 g Jersey Royal Potatoes
  • 12 Asparagus Spears
  • 20 g Roquefort Cheese (Frozen)
  • 1 tbsp vegetable oil
  • 2 tbsps wild garlic flowers
  • 1 handful of small leaves like peashoots or garlic chives
  • salt
  • pepper
Roasted Jersey Royal, Asparagus & Wild Garlic Salad with Frozen Grated Roquefort Roasted Jersey Royal, Asparagus & Wild Garlic Salad with Frozen Grated Roquefort
Roasted Jersey Royal, Asparagus & Wild Garlic Salad with Frozen Grated Roquefort
With Wild Garlic Aioli

A true celebration of British spring time, works brilliantly as a starter, side dish or accompaniment for a bbq

Prep 30 minutes
Total 45 minutes

To Make the Aioli


  1. Get a pan of water to a rolling boil then blanch the wild garlic leaves for 30 seconds before shocking them in ice water
  2. dry the garlic leaves on kitchen towel
  3. add the leaves to a blender with the 300ml of vegetable oil, blitz 3 times for 1 minute with a 1 minute rest between each blitz
  4. strain through a fine sieve or a muslin cloth, set to one side.
  5. in a mixing bowl add the egg yolks, pinch of salt, white wine vinegar and mustard whisk well
  6. slowly dribble the wild garlic oil into the yolk mix whisking constantly until a thick creamy texture is achieved


For the salad


  1. pre heat an oven to 190c
  2. slice the jersey royals in half, add to a roasting tin with a tbsp of oil, salt and pepper
  3. roast for 20 mins
  4. snap the asparagus spears at their natural breaking point and add to the roasting tin with the potatoes, roast for a further 15 mins


dress the plate with aioli then the potatoes and asparagus, use a fine grater to top with the frozen Roquefort then finally the leaves and wild garlic flowers.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Roasted Jersey Royal, Asparagus & Wild Garlic Salad with Frozen Grated Roquefort
With Wild Garlic Aioli

A true celebration of British spring time, works brilliantly as a starter, side dish or accompaniment for a bbq

favorite
print
rate
Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Wild Garlic Aioli
  • 60 g Wild Garlic Leaves
  • 2 Large Egg Yolks
  • 1 tsp Dijon Mustard
  • 1 tsp White Wine Vinegar
  • 300 ml Vegetable Oil
  • salt
  • pepper
Salad ingredients
  • 500 g Jersey Royal Potatoes
  • 12 Asparagus Spears
  • 20 g Roquefort Cheese (Frozen)
  • 1 tbsp vegetable oil
  • 2 tbsps wild garlic flowers
  • 1 handful of small leaves like peashoots or garlic chives
  • salt
  • pepper

To Make the Aioli


  1. Get a pan of water to a rolling boil then blanch the wild garlic leaves for 30 seconds before shocking them in ice water
  2. dry the garlic leaves on kitchen towel
  3. add the leaves to a blender with the 300ml of vegetable oil, blitz 3 times for 1 minute with a 1 minute rest between each blitz
  4. strain through a fine sieve or a muslin cloth, set to one side.
  5. in a mixing bowl add the egg yolks, pinch of salt, white wine vinegar and mustard whisk well
  6. slowly dribble the wild garlic oil into the yolk mix whisking constantly until a thick creamy texture is achieved


For the salad


  1. pre heat an oven to 190c
  2. slice the jersey royals in half, add to a roasting tin with a tbsp of oil, salt and pepper
  3. roast for 20 mins
  4. snap the asparagus spears at their natural breaking point and add to the roasting tin with the potatoes, roast for a further 15 mins


dress the plate with aioli then the potatoes and asparagus, use a fine grater to top with the frozen Roquefort then finally the leaves and wild garlic flowers.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Our social features are coming soon