*Please note: if you are foraging for wild garlic, please take care that you are picking the correct plant, and always leave plenty for others. You may need to seek the landowner’s permission where necessary.*

Put the potatoes in a saucepan, cover with water and place over a medium-high heat. Simmer for 6-8 minutes, or until just tender to the tip of a sharp knife, then drain and set aside. Preheat the oven to 200°C (Gas Mark 6). Put the wild garlic into a small pan over a medium heat and cook for about 3 minutes, until just wilted, then tip on to a plate to cool. Next, tumble the parboiled potatoes on to a baking tray; drizzle them lightly with oil, then season with salt and pepper and turn gently to coat. Put in the hot oven and cook for 10 minutes. While the potatoes cook, roughly chop the wilted garlic and place it in a mixing bowl with the mayonnaise and lemon zest. Stir to combine, and season to taste.

Place a frying pan over a low-medium heat and add a small splash of oil. When the oil is hot, add the breadcrumbs and fry for about 2 minutes, until golden and crisp, then tip them into a mixing bowl. Finely chop the parsley leaves and stir them through the breadcrumbs. If preferred, remove the skin from the hake (you can ask our fishmongers to do this for you), then spread garlic mayonnaise generously over the top of each piece of fish. Sprinkle the herbed breadcrumbs on top of the mayo, dividing them evenly between the fish.

By now the potatoes will have had their 10 minutes; remove them from the oven and sit the hake pieces in amongst them on the tray. Return to the oven and cook for another 10-15 minutes, or until the potatoes are golden and the fish is cooked through (it should be opaque and easy to flake). Serve straight away, with the rest of the wild garlic mayonnaise and your choice of greens alongside.

This Breaded Greendale Hake with Wild Garlic Mayo is a perfect way to enjoy wild garlic, just like in our Wild Garlic Pea Risotto recipe for a delicious, flavorful twist.