top of page

Recipes Ideas for the Season

Making and eating simple recipes that I know taste great, and cooking them with a bit of extra intention for the special occasion. Let's take a look at some common ingredients associated with Ostara, their symbolism, and then some really tasty recipes to celebrate Ostara that you can make with them.

Out on the Land -  Foraging 


Make the most of nature's larder by using wild garlic and three cornered leek to make these pesto pinwheels! Get the recipe below.


Once you open up to the world of foraging you’ll never look back. There’s an abundance of wild plants in the UK that can be enjoyed all year round. Each year we try to learn one or two more plants to identify in our local parks and woodland. The one that I’ve recently discovered is Three Cornered Leek and we are so pleased to add this to our cookery book!


Three cornered leeks are a stunning plant with beautiful white flowers which can be enjoyed in a wide range of different recipes. You may occasionally hear it called three cornered garlic, onion weed, angled onion or even snowbells.

The name is a bit of a giveaway. These pretty plants have a garlic / onion smell and taste a bit like baby leeks, spring onions or chives.

All of the plant is edible. You can pull up the full plant and treat it like a baby leek or spring onion. The leaves and flowers are perfect for adding to salads, stir fries, soups or stews. If the plant is more mature, use the roots like you would onion or garlic.

The flavour does become more mild when it is cooked, so for maximum flavour eat the leaves raw, or add them near the end of cooking.

Much like wild garlic, you can also pickle the seed pods.


If you want to go foraging, make sure you do so with care. Always go foraging with good identification books and if you’re unsure, leave it be! (Check out my foraging book recommendations at the end of this post.)

Three cornered leek plants are beautiful. You’ll first notice their long, thin leaves and their delicate white flowers.

The leaves are quite distinctive, they are long, thin and green but if you look closer they have shallow ‘V’ shape. The flower stem is like the leaves but more triangular in profile than the leaves and is where the name “three cornered” comes from.

The flowers are very similar to white bluebells as they hang down in clusters, each flower having six petals and a green stripe. They are one of the easiest ways of identifying the plant but the flowers only last from April to June.


You’ll find this tasty plant growing between February and October. Because it has such a long season you can enjoy it for much longer than wild garlic which seems to disappear as fast as it takes over the forest floor.


Three cornered leek grows in hedgerows, on verges, along the edges of woodlands and field edges and it may already be popping up in your garden in your flower beds!


  • For the pesto
  • 25 g three cornered leek leaves and stems only

  • 25 g wild garlic leaves only

  • 0.5 lemon zest and juice

  • 25 g pine nuts

  • 50-75 ml olive oil

  • 1 pinch salt

  • For the pinwheels
  • 320 g puff pastry ready rolled

  • 2 tbsp vegan parmesan

  • 1 tbsp pine nuts

  • 2 tbsp three cornered leek flowers



  • Pre-heat oven to 200C

  • Place all of the pesto ingredients into a high powered blender and blitz on high until you have a smooth pesto.

  • Roll out the puff pastry sheet and spread over the pesto leaving a gap around the edges.

  • Carefully roll the pastry back up (this may get messy as the pesto tries to escape), then cut the rolled up pastry log into 12 slices.

  • Line a baking sheet with grease proof paper and lay the pastry spirals on to the baking tray with the spiral facing up. Make sure you leave 2-3 inches between each spiral as they will spread out when baking.

  • If you have some extra pesto spoon this over the pinwheels.

  • Bake in the centre of the oven for 20-25 minutes or until the pastry is golden brown and crisp.

  • Serve while still warm with a sprinkling of vegan parmesan, more pine nuts and the flowers from the three cornered leek.

bottom of page