Hake / Wild Garlic / Tempura Flowers

Pan Seared Hake / Wild Garlic Puree / Tempura Garlic Flower

Wild Garlic can be found in most forest areas so there is probably some growing less than a few miles from where you are right now.  It can be picked from March till around June time and can be used in so many dishes its a lot of fun to get creative with. Here I’ve simply done a Hake starter, small cubes of hake pan fried for a crispy skin and then roasted with butter and lemon juice, with wild garlic puree and tempura wild garlic flowers. Very simple dish but a very tasty one too.

Tempura flowers


  • 80g flour 
  • 100ml soda water 
  • 1tsp salt 
  • 1tsp pepper


  1. Beat everything together in a bowl until you make a smooth batter.
  2. Cut the flower down leaving about 10 cm of stem so you have something to hold on to when frying. 
  3. Dip the flower head in the batter by holding the stem and then spin the flower head to get rid of excess batter. 
  4. Hold the flowers in hot oil or a fryer at 180 degrees Celsius. Hold by the stem and keep in oil for about a minute and then leave on a tray lined with some paper towel to drain the oil
  5. Sprinkle with a pinch of salt to season

Wild garlic purée:


  • 80g wild garlic
  • 2tbsp olive oil
  • 1tsp sherry vinegar
  • 5g salt 
  • 2tbs water 


  1. Blanche the garlic leaves in boiling water very quickly, they only need about 10 seconds then chill then again in ice cold water
  2. Blitz leaves and all other ingredients until smooth 





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