Welcome to Flavour Nuggets! This is the free version of the newsletter. These recipes stay free for 2 weeks, after which they’re auto-paywalled. There’s a second instalment on Fridays for paid subscribers, which contains a brand new recipe. Plus! Paid subs can access the juicy recipe archive, enjoy occasional perks/giveaways, and BTS snapshots of my life as a recipe developer and food writer. All for 87p a week! If that sounds good, go ahead and upgrade by clicking the button below. Hello, hello, and welcome to a new month (alright, so it’s almost a new month, don’t be smart with me) which means a new theme here on Flavour Nuggets, and it is… GREEN! Yes, we’re theming a whole month of recipes around a colour, because it’s offically spring! And what is spring if not perky things on our plates, boinging lambs in our fields and an extra hour of sunshine pelting our pathetic, jaded retinas. Everything is hopeful. Everything is new. Apart from my oven, which is broken. It packed up in a huff and while I wait for an electrician it’s saucepans and the BBQ only. So, it seemed like a good time to test this idea I’ve had knocking around. Still a touch too cold for grilling, you say? You’re going to want to tuck this one away for later, trust me. It’s stupidly easy, they taste incredible, and they’re particularly fun during wild garlic season. Me? I’ve been grilling since January. Not because I love cooking in the pissing rain, but because print publications have long lead times, and I’ve had a bulk of commissions that saw me attempting to channel the Costa Brava when it was, in fact, brassic and raining ENDLESSLY due to - what was it again? - a weather system ‘stuck over Europe’. Six weeks it was hovering there, spewing its misery. Six weeks!
But that is a distant memory. Regenerative thoughts only! And what better way to push forward than with these energetic braids. They look like they’d be hard to make but they’re easy, and a much better way of cooking bread on the BBQ than trying to flop it on there where it gets easily misshapen and weird. This is, of course, inspired by damper bread, but instead of using random sticks and a campfire… plus I’ve used a decent dough. I know I will make these all summer long, brushing them with whatever feels seasonal. Hard to beat garlic bread though, isn’t it? Helen x
Wild Garlic BBQ Bread Twists You’ll also need skewers, obviously. It’s easier to use thicker ones if you have them. Poolish 150g salted butter
When you’re ready to make the dough, combine the poolish and all the dough ingredients in a stand mixer and mix on low speed until stretchy and smooth. This will take 8-10 minutes. Of course, you can also do it by hand. Transfer to a lightly oiled bowl and cover with plastic wrap. Set aside until doubled in size (about an hour). Pour boiling water over the wild garlic leaves, then immediately transfer to a bowl of cold water. Drain the leaves and whizz in a blender with the butter. Set aside. Tip the dough out onto a surface (don’t flour it, you will see why in a moment), then cut into 4 pieces if you’re using large skewers or 8 pieces if using smaller skewers. Use your hands to roll out the dough into a worm shape that’s about half as long again as the length of your skewer. Doing this on an unfloured surface is easiest as you can use the surface tension to make rolling easier - you’ll see what I mean. Pinch the dough around the top of each skewer, then quickly wind it around and pinch at the bottom. Repeat with the other dough pieces. Light a BBQ for direct cooking. You want a good spread of embers evenly across the base of the grill. There shouldn’t be any flames, just hot coals covered in ash. Place the skewers onto the grill and cook for a few minutes each side until lightly charred. Remove a skewer and carefully pinch off a piece of bread to check when they’re cooked. Brush with the garlic butter to serve. ENJOY! No Brain Nuggets today as I’m flat out with work but I shall return with recs and readings next week. Until then, have a wonderful Easter. Paid subs, a seasonal treat is coming your way this Friday! Until next time, Flavour Fans x
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Tuesday, March 31, 2026
Flavour Nugget #72: Wild garlic BBQ bread twists
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