So we took a drive, taking the same coastal drive as we did at Easter, but instead of stopping at Helensburgh for an ice-cream, we continued to drive on and paid a relatively quick visit to Glenarn gardens. The parking facilities were quite poor and a coach blocked the pathway, so we had to squeeze past to get inside. This was followed by an even quicker visit to Hillhouse - Charles Rennie Mackintosh house. Charles Rennie Mackintosh was a Scottish architect and designer. He was a designer in the Arts and Crafts movement and also the main exponent of Art Nouveau in the United Kingdom. He had a considerable influence on European design. I’m impressed with the uniqueness of the bold geometric designs that are instantly recognisable as Mackintosh, but sadly the house did not do very much for me.
On our way back, I had seen more wild garlic, this time much of it had flowered and the leaves were thick. Of course, I could have easily picked up a fresh bunch, but I decided not to as I already had some wild garlic soup made at home from my pickings last week. However, I did pick a couple of wild garlic flower heads so that I could garnish my soup. The flower heads proudly standing on a thin green stem reminded me of sparkles children proudly whirl on Bonfire night. It even reminded me of those that sometimes dress up a cocktail drink.
These sparkly flower heads are edible. We had one each. Oh my goodness, it was like eating a clove of garlic, there was flavour: garlic, chive and onion all rolled into one, but also heat like mustard. D was convinced he would have garlic breath, but that was okay, he wasn’t going anywhere now. By the way, for those of you who have been reading about my wild garlic finds. You may like to know that this is my last recipe of the year with wild garlic. I have thoroughly enjoyed eating my share of this wild weed and look forward to it, come next year.
Talking of green, seasonal ingredients, fellow blogger Monica who has lovely little blog called Smarter Fitter, full of innovative and tasty looking recipes of her own; is having a giveaway that may just tempt you. Some of you may remember the Bourguignonne of chestnuts, mushrooms and roasted garlic, Olive and sun dried tomato sausages, and celeriac and horseradish burgers on my blog. Well all these recipes were inspired by Rachel Demuths Green World Cookbook. Monica was recently invited by Rachel Demuth, the owner of Demuths Vegetarian Restaurant in Bath to attend her cookery school Chateau Ventenac in France. Lucky her. So to be in a chance to own your very own copy of this book, please do follow this link. Good luck and please let her know that you heard about it from me. Thanks.