Recipe from Genuine Jersey member Elke Jacques of ‘Flavour.je’
Ingredients: Spaghetti, Dolcelatte Cheese, Classic Herd Creme Fraiche, Sauvignon Blanc, Honey, Black Pepper, Salt, Lemon, EV Olive Oil, Vers Le Mont Organic Purple Sprouting and Wild Garlic Flowers (found in most hedgerows for the next month) Serves 2.
Preparation: Cook paste to just al dente, drain and set aside. Rinse flower heads in water and a little vinegar, leave to dry. Add half creme fraiche and a 1 to 2 inch wide triangle of Dolcelatte to the pan, turn to medium heat and gently stir until smooth and creamy before adding half a glass of wine. Add a generous helping of freshly ground black pepper, a table spoon of honey and salt to taste. Remove from heat. Remove half of sprouting stems and blits to a couscous consistency (leaving a little aside for sprinkling over at the end) add to warm sauce, Bring back to heat and simmer for 2 minutes, taste for preferred pallet. Add pasta to sauce and simmer with lid for further 3-4 mins. Serve and top with flowers, the rest of sprouting and black pepper. Drizzle EV olive oil and lemon juice. Drink with remainder of wine!