You can’t get fresher than picking it yourself. The Midland Head Chef, Michael Wilson, his sons and their friend went foraging for the wild garlic used in this dish featured on The Midland’s dinner menu.
with Crushed Jersey royals, Chicken Leg Ballotine, Wild Garlic, Asparagus Puree and roasting juices
Boil the potatoes in salted water and mint and crush when soft
Method: Take the bone out of the chicken leg then add the diced chicken and chopped herbs season with salt and pepper and roll in cling film and gently poach in salted water for 45 minutes then chill
Method: Cover the chicken breast with clarified butter* with herbs making sure that the chicken breast is submerged and bake in oven at 120 degrees C for approx. 45 minutes or until the chicken breast is cooked to above 75 degrees C.
* Clarified butter- melt the butter down and allow it to separate. You will see that the milk and the fats have separated. Skim the milk from off the top and you will be left with pure butterfat.
Blanche the sliced asparagus in the water and when soft place in iced water before blending till smooth. Season to taste.
Method: Blanche in salted water for 2 minutes. Drain and warm through in a buttered pan.