Today, Tom will show you how to cook ‘Chicken & Wild Garlic’ and he spoke exclusively to scottishrugby.org to share some of his top tips and advice around this dish to help you along the way.

Tom Kitchin says:

“I did this one with the kids because anything in breadcrumbs children tend to enjoy, whether it’s fish or meat because it’s got that fried crispiness. The main part to this was doing chicken, which we flattened out and put in breadcrumbs which is really easy. But just now in Edinburgh if you walk along the water of Leith or anywhere like that near a river it’s the wild garlic season. You’ll see it and you’ll smell it everywhere and it is such a versatile ingredient. It’s free, you can forage it, we made a butter but you can make a pesto, you can cook it with muscles, you can do anything like that. So, if you’re going on a walk, especially with the kids, get them involved, picking the garlic and then following the process all the way through. As long as you give it a good wash it’ll be fine.”

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Listen to Tom Kitchin on The Official Scottish Rugby Podcast as the Michelin star chef talks food and rugby.