At Eat Great Meat, we love to make the most of seasonal treats. Spring is the time when wild garlic grows in abundance alongside beautiful bluebells. Often growing near water, follow your nose and look for its pointed oval leaves that closely resemble Lily of the Valley, but when picked and crushed in your hand give off an unmistakably strong garlic aroma.

When cooked, they mellow considerably, whilst still retaining that gorgeous garlic flavour and scent. The flowers are edible too – why not try one or two as a garnish? Garlic is widely known for its antibacterial, antibiotic and possibly antiviral properties, and contains vitamins A and C, calcium, iron, phosphorus, sodium and copper. Studies have also shown that it may help reduce blood pressure, thereby reducing the risk of stroke and heart disease. Interestingly, although all types of garlic have these benefits, wild garlic is thought to be the most effective at lowering blood pressure.

This recipe makes use of this gorgeous ingredient, perfectly paired with a sirloin steak.



2 x Eat Great Meat sirloin steaks

2 x Large bunch of wild garlic, washed and roughly chopped

1 x Bag of pine nuts, toasted

80g Parmesan

250ml Olive oil

Juice and grated rind of 1 lemon


Black pepper

3 radishes, thinly sliced

1 tbsp gherkin juice or similar




  • Add the radishes to the gherkin juice and put to one side
  • Blend all the ingredients for the pesto to make a paste, you may need to do this in batches
  • Rub the steaks with oil and season well.
  • Heat a frying pan until smoking. Add the steaks and cook for 1 min 30 each side for rare, 2 min each side for medium.
  • Wrap the steaks in foil to rest for 10 min
  • Dress the watercress and serve