Recipe: Cornish Sole and Wild Garlic Saag Aloo

About Wild Garlic

It’s the season for ramsons, better known as wild garlic because of the pungent smell that fills old woodlands at this time of year.  Early in the season, through March and into April, is the best time to pick a few of the young leaves where and when you come across a large carpet of them under the trees.  Most people use wild garlic leaves to make pesto, but it can and should be so much more than that.  Now that we’re a few weeks in to their season, if you’ve had your fill of wild garlic pesto and want to try something else then here’s a great recipe that combines them with wonderful Cornish sole.

ramsons wild garlic

About Cornish Sole

Cornish sole is the new name being used for megrim sole, a flat fish that is remarkably good value and incredibly popular on the continent – so much so that until Brexit regulations put a stop to most exports, 95% of the megrim sole landed in Cornwall was shipped to mainland Europe.  It’s now being renamed Cornish sole in the hope that a new name will tempt more domestic consumers to try it.  Cornish sole caught by demersal trawl is deemed more sustainable by the Cornish Good Seafood Guide so try to get that if you can, then pick a handful of wild garlic leaves on your next walk and give this recipe a go!

Cornish Sole and Wild Garlic Saag Aloo


  • Cornish sole (the fish formerly known as megrim sole) fillets (2 per person)
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 tbsp chopped ginger
  • 500g potato, cut into 2cm (¾in) chunks
  • 1 large red chilli, halved, deseeded and finely sliced
  • ½ tsp each black mustard seeds, cumin seeds, turmeric
  • Large handful wild garlic leaves


Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins

Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.

Add a splash of water, cover, and cook for 8-10 mins

Check the potatoes are ready by spearing with the point of a knife, and if they are, add wild garlic leaves and let it wilt into the pan.

Finally lay the fish over the top of the potatoes (adjust liquid if necessary) season and put the lid on the pan. Steam for 2-4 mins as the fish turns white you’ll know it’s cooked!

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