 Welcome to another video. Spring is in the air. I'm here in my local woods to celebrate spring. I'm going to pick some wild garlic and then we're going to cook up some steak and make the ultimate steak sandwich and incorporate the garlic as best I can. It's a celebration of spring. The daffodils are flowering, the crocuses are out in the village. It's beautiful and it's a sign that winter is in the rear view mirror for now. It's been a long, arduous winter. For me personally, it's been a long winter. When I see the wild garlic just shooting through up here in the north of England, up in Yorkshire, it's just started to shoot through. The flower's out on it yet, but the leaves are young and tender. So we're going to pick some of that, take it back to the house, make a little Sutton Sutton, and then we're going to go out and we're going to cook some steak and have the ultimate, this is my plan is, the ultimate steak sandwich to celebrate spring. Follow me. And here it is. Ramzens. Wild garlic. And I, oh, the smell is just spring personified. Now, I don't need a lot. I'm just going to take a couple of leaves from each plant. Obviously you don't want to be taking all the leaves from one plant. Let's kill it. Oh my goodness gracious me. That is delicious. See what we've got in tin to get fire going. Please, I hope I've got some that I can't see much about. I'll have to go on a little, a little mooch, please. What have we got? I've got some cotton that I've not yet turned into charcoal. That's kind of pointless for now. Put that on to-do list. Some flint, fire starter, please have some in here. And nothing. Okay, fair enough. Fair do's. Nothing tin. Right, I should have thought of this. Right, I'll have to go see if I can secure me a cramp ball or some silver birch or something like that. It's got, right. Found some cramp balls, but they're a bit worse for wear. In fact, they're not good. Sodden. I don't need a little bit, right. It'll be a miracle, but try and get some up popping with just this tiny little bit. It's a bit damp, but we'll see. I best make me sell a good nest. So, I'm a biggin' at that. I've got some dead bracken and grasses just in there. I've fluffed it up in centre, so that's where my- If I get a spark onto it, that's where it'll go into there. This elder's pretty bone dry. He's off dead standing. So that'll go straight in and out for me. We'll have a fire. Will wither, will wither. I don't hold it that much up for this little cramp ball, you know. But I believe in it. Come and have a look. See what we can do. Please take one. It's a bit wet. It might be a bit of him that's dry enough to take one. Come on. It's not happening. Usually it just- Oh, we might be in. Oh, we're in. Like skin of our teeth. Can we get a fire going? Come on. Cos I'm starving. Oh, come on. There's only a little bit of it going. Go on, get in there. We'll start bringing the lighter. We have flame. It's a smoke fest, but we need to get some of these little twigs going. And also get more twigs. More. More. Hey, we've got London in it. Sweet. It's all she wrote. Nice going, we're going, we're good. We're good. We've got a fillet steak. We put a bit of seasoning on once it's in the pan. Usually I'd have been upset if my fillet had fallen to bits, but I'm making a sandwich with it, so it doesn't really matter. I want to sear it on the outside and get a nice crust. I like it quite rare if it's a fillet. I'm going to hit that with some Yorkshire butter. I'm going to let that settle, let the juices relax out of it. You see all that buttery goodness? Butter, steak, garlic, rosemary. Get up there. And now the pièce de résistance while garlic salsa verde. Oh man, this is good stuff. That is just soaked in the butter and the steak and the seasonings. I didn't bring a spoon because I forgot. That smells so good. So fresh. A liberal amount of the salsa verde. It's all good stuff. I need a camera man. I need a camera man. It's rested just fine. I'll pop it back in the pan because we're going to... ..the rest of the juices. So that's like loaded with flavour, that top bit. Hopefully nice and rare. Wish I brought a fork, but that's life. I'll whittle that down to a spike. Let's get into this main bit. Come on. That's perfect for me. Perfect for me. Maybe even a little bit over. It's not easy to cut with knife, but I just want it into bits man. Perfectly rouge. Like a hot knife through butter. It's so tender man. It's a little bit sunny. Oh my word. Yes. On with that. One monster there. Oh my word. Look at that. I mean jackpot. Let's get into it man. I'm so hungry. Wow. My mouth is watering. Watering that tells me. Get cut off man. Get right into it. The sleeves rolled up. Thank you. Thank you spring. And look at the darkness on that bit there with the bread. Where all the stuff was just sucked into it. Not eaten for over 20 hours. And this is how I'm breaking the fast. Oh my word. You know that's good. The meat is so tender. The salsa verde has got like a sharp kick from the red wine vinegar in there. The gherkins, the capers, the anchovies. It gives that sharpness. And then the butter that I put in there with the garlic. Makes it all crumb. Oh mate. I couldn't be happier. Couldn't be happier. What a success. And there you go. I didn't know I was going to do this until I woke up this morning. It's the weekend I woke up. And I thought, you know what? Wild garlic. I've been out with her a few days ago. And we'd seen a patch in my local woodland when she was up north. I thought, you know what, I'm going to get involved. Every year it's nice to do some up with this. When the spring greens are coming through. Because that's when your body needs it. That's why it's coming out of the ground. It's eating seasonal innit. And I know I'm not just sat here munching on leaves. They're a minimal. They're a small part of this. But you can taste the garlic from the wild garlic. Because it's so pungent. And it's just the going out and collecting it. And spending some time at home making some. Bringing it out to the woods full circle. Then just eating it. And filming yourself doing it. It's perfect. I like my Philip pretty rare. Rib eyes and sirloins and things I can do. Medium. Because the fat want to render the fat down. But a Philip, a good Philip. Rare please. Nice and pink. I'm just going to sit here and wolf this down. Wolf this down and stare out into the woods. And stop waffling. Because when you're waffling that's when nature's like. I'll just quietly eat my sandwich. I might see some stuff. So I'll turn you off. I've nearly finished. Put some effort into this like. Put some effort into it. I'm hosting a raffle this month and you can win. And eat my e-bike. And a full camping kit. A hoodie of your choice off my website. And some beers and stuff. And I'll deliver them to you. Like I delivered the last two to the last two winners. And thankfully they didn't kill me. Bobby this is Bobby. The winner of the Hillyburg All Act 2. And we're also joined by. Dashie and Bobby. So we've got the Hillyburg All Act 2. And just some choice. Northern Monks there for the festive season. What a legend. Thank you so much. Right. What's his guy? The winner. I'll show you this view. From guys. Back garden. The white horse. Forget about that. Is the winner of the. I've got what it's called. Altra tier 2. This book so it's all love. Take it forward. Cheers mate. Nice one. The winner of the e-bike and full camping kit. Will be drawn. When is this coming out? On Sunday. This Sunday. The 12th. So I'll leave a link below. If you want to get involved with that. A portion of the funds go to Mental Health UK. Whatever else I make. It goes back into the channel. So I do thank you. And it means a lot. Right. If you were here mate. I'd give it. But you're not so last bite. Unreal. Shall I put recipe below? No. No. You Google it. Google Salsa Verde recipes. And then just make up your own. You can add a bit of lemon rind to it. Put some chilli flakes through it for a bit of heat. And a nice bit of colour like the flecks of red. Because English mustard instead of Dijon. To pep it up a little bit. Do what you want. And just banging your wild garlic. Not too much. Because it is a fierce heat from wild garlic. So I judged that perfectly. But I've made pestas and stuff in past where it's just been like. Too much. But yeah. Just chuck in whatever you find mate. Or you don't even need to put any wild. Any forage gubbins in it. Just make yourself a salsa verde. And have it with some lamb. Have it with a bit of fish. Some chicken. Have it with a pot noodle. Else for betty spaghetti. Have it with a curly whirly. Have it with a bag of MCAT. Do what you want with it. Open your, you know. Or just do exactly what I did. Because I can tell you this. It works. It's absolutely delicious. Ow. I could eat another one. I've eaten all that and I could eat another. Woo hoo hoo. Gwda. No. Let's get packed away. That's good. I've been sat there so long it's gone. But it's completely cold. You've got to love the bush box man. That's it. Look. A little bit of ash. Cover up the bit that I scraped off. It's not even damaged any of the bluebells. A bit of sphagnum moss. Great for cleaning old gear up. If you're out in wild you can use it. And then run that under a bit of water and you're good to go. But it just provisionally cleans it if you're going home. And you want to clean your stuff when you get in. The more you can do while you're out. The better it is. It's just good practice isn't it? It's best I can. I don't want to just wing everything. In bag, we know. Right on the reason. All dirty. And whatever enough to deal with it when I get home. Cos you get used to doing it. Thinking alright. It's alright. I've done what I needed to do. Launch it all it bag deal with it when I get home. That ain't the way to go. You deal with it as much as you can out in the field. And then it's just good habits isn't it? Then when you're ever out on a multi-day hike. You're squaring stuff away and you're tired. You know it makes life easier. I don't know what I'm saying. What was I doing? What was I doing? It's all up bag. It's all up north. It's amazing what you can fit in there. It's like the TARDIS. It's like the actual TARDIS. You've got to be careful at jar. Cos jar blessed. Don't want it Platting off cast iron and bursting into TARDIS. That would shatter my dreams of a beautiful day I'm having. And I'm having a beautiful day. I'm glad you could share it with me. I'm glad I shared it with you. I want gona. No, I'm nearly off your bag. I want gona this morning. I was just going to go get some wild garlic and make a salsa verde at home. I wish I had it for me tea just like whatever. But I thought you know what? You know who would like to see me make a salsa verde and then have a snake salad. You might like to. You're welcome. Or not. Let's zip her up. Get the yellow raven bag on. TARDISio. Are we done? Pretty much. There you are. I'm not sure yet. Leave no trace. Thanks for watching. If you do make any wild garlic salsa verde and have it with whatever dish you choose tag us on Instagram. I'd love to have a look at what you're doing. You can follow me there if you want. I'm so glad spring is in the air with the daffs coming out and the wild garlic. It feels good man. It feels like it's just waking up from its slumber and it's giving me joy in your and your and possibly in your. The next video will be on Sunday and I'll continue the tour of the Lake District. What's happening? I don't know. I don't know what's going on on the tour of the Lake District. I know there's some bad weather afoot. Apart from that man just take care of yourselves. Look after each other but mainly yourself. And I'll see you soon. All of the joysus. Right. Love you. Bye.