Garlic Omelette

Or omelette aux aillets

Cooked myself an omelette made with baby garlic, or aillets this weekend. It is something I really look forward to – proof that spring is definitely here, it tastes delicious and, most importantly, it signals the proper start of harvesting this year’s crops from the garden. I slice it, using only the round bit and not the green leaves, fry it very gently in oil and then use it to make an omelette seasoning with nothing more than salt and pepper.

You often see village get-togethers advertised around May 1st when they traditionally cook an enormous omelette with aillet here in the south west where it is a traditional spring dish. They can use dozens of eggs in their recipes, whereas I use only two. Richard doesn’t like garlic so I choose when to make this dish with care.

Other uses for baby garlic include slowly cooking a shoulder of lamb which is first seared on each side then put into a heavy casserole. Add aillets, herbs de provence, white wine. Bring to a simmer on the hob and then put into a low oven for ages until it is tender. Remove the lid towards the end to brown the top and reduce the liquor. And they work brilliantly raw in salads.

The vegetable garden is coming along at great speed – broad bean pods are in evidence and we may start picking them this week. Garlic and shallots are bulking up nicely. The borlotti beans are through the soil as are our parsnips and chard. The only casualties are our 49 pumpkin plants which were devastated by the intense wind and rain we had in April. We may have to start again and sow more seeds. You can never win them all!