3 good bunches wild garlic, trimmed and well washed.
20 g butter
1 teaspoon coriander seeds
1 teaspoon grated ginger
1 teaspoon ground turmeric
½ a tin coconut milk.
In a large pan, heat the butter and add the coriander seeds and ginger. Cook for 1 minute then add the wild garlic and cook it until it softens and wilts, season with salt.
Add the coconut milk and turmeric and simmer for a minute or two until the milk thickens a little and the turmeric is well incorporated season agin if needs be and then turn off the heat and allow the whole thing to sit for a while, maybe 5 minutes, before serving – this works rather well with rice or dhal, but is excellent as a side dish to a hot and spicy meat curry.