A great place to start when learning how to cook with Yarg is by baking a batch of scones. Get the children involved and present them to mum for an original home-made present (which are always the best!).
Rub 500g white flour, 1 tsp bicarb of soda, 2 tsp cream of tartar, pinch of salt and 125g cold unsalted butter until it’s like fine sand. Add 100g of grated Wild Garlic Yarg or crumbled Cornish Yarg, mix briefly and then add 300ml whole milk. Mix until it becomes a dough, press out onto lightly floured surface until 4cm thick (no rolling pins please!) and cut into 12 scones. Top with more Yarg and bake at 180C for 20 mins until pale golden. Eat warm with plenty of butter and more Yarg!
With thanks to the talented bakers at Copper Spoon in Marazion.