Wild Garlic Pesto, Mackerel and Prawns

I've been cooking with wild garlic all week using it like garlic or green onions. The wild garlic has a lighter and less sharp taste which I found really easy to cook with. So I have three recipes to share.
Wild Garlic Pesto
Makes about 1 cup
5 or 6 whole wild garlic (bulb and leaves) or 1 clove garlic and 6 green onions
1 cup of basil (leaves and stems)
1/4 cup of roasted sunflower seeds
1/4 cup grated Parmesan
2-3 Tbs olive oil
salt, pepper, hot pepper to taste

Blend everything slowing adding the olive oil until 95% smooth.

Enjoy raw on fresh bread, on pizza, in tomato soup or mixed with pasta. We did.

Wild Garlic BBQ Mackerel
for 4 small fish 2 med 1 large
4 fresh Mackerel
20 fresh wild garlic leaves
1/2 lemon cut into slices
salt

Wash the mackerel and stuff each one with whole garlic leaves, lemon and salt. Wrap the extra garlic leaves around outside of the fish. BBQ for 10 min turning once or until the meat is white and flaky.
Shawn's Garlic Prawns
4 as a starter 2 as a main
1 pound of prawns (cleaned)
3 cloves of wild garlic or 1 normal
1 Tbs olive oil
salt and pepper

Mash the garlic into the oil. Add salt and pepper to taste (hot pepper anyone??). Fry or BBQ until pink.

Shawn really knows his prawns. These are so buttery (but with no butter).

Egg Sandwich

I wanted to make an egg salad sandwich, but I hate peeling hard boiled eggs. So I made a frittata and used it to fill sandwiches with. Anything can go into a frittata even mortadella, but this one is mushroom.

Frittata for 6 pitta sandwiches:

Non-stick pan on med heat
Add:
1 tsp oil
1/4 of an onion chopped
6 chestnut mushrooms sliced
1/4 of a red pepper chopped
Salt, Pepper, turmeric
Cook until the onions start to brown.
Add:
6 sliced olives
1 tsp pesto
3 eggs beaten with 1tsp milk or yogurt
Mix
Top with 2 tsp of feta cheese.
Pop under the grill (broiler) until the egg is set and is pulling away from the sides. About 2-3 min.

Toast the pitta and fill with egg. We added tarragon. Yummy!