Making FREE food LAST MONTHS

reminiscing on times as a young chef, foraging for this magical ingredient. Wild Garlic has long been a prized chefs ingredient, and in todays episode I show you how I preserve it using Korean inspiration & also make a pesto with a spin that gets the best out of this free delicious ingredient.

Directed By Gaz Oakley
Filmed & Edited By Tom Kong
Songs From Artlist

[jenthang]

Gaz, you and Tom deserve some kind of production award for your incredibly beautiful videos.

[violetxoxox]

At the end of this I thought, “I really need to stop watching Gaz’s videos when I’m hungry, ” but then I realized I’m never hungry when I START watching, I’m only hungry AFTER. 🤤

[suburbanhomestead]

The calla Lily painting in the back is quite the find. It fits perfectly the vibe/palette of the room.

[bee_jack]

I would like to pay respect to Tom, who's producing wonderful edits. Thanks man, the ambiance is beautiful. And of course thanks Gaz for all this inspiration !
This new kitchen is marvellous by the way.

Take care guys 🫶

[bookybooky]

I feel so relax when I hear him! And everything around him is so warm and bright....❤

[theplague]

It seems that the new videos all have different types of music and Im living for it

[Piecesoftheshadow]

I absolutely love all your videos. The garden ones, cooking, vegan facts, and the travel. All of it. They’re all so beautifully done.

[davidfeldmann]

Beautiful music, shots, editing and pictures! It feels already warm in the heart when watching your videos!

[barbarasechziggrad]

Hello Gaz, I am a mom of three little ones and I enjoy your content and recipes a lot. I live now at the Swedish West Coast but I grew up in Germany where you call wild garlic Bärlauch (bears' leek). My 3 year old really likes pasta with wild garlic pesto as she would like to become strong as a bear...
Looking forward your next video.
Cheers from Sweden

P.s. in Swedish wild garlic is called ramslök

[dlzmedia]

I brought your book Gaz it came the other day. I love it, you and Spicy Moustache are my idols, I started gardening and growing tons of stuff because of you. My plans for the future are all due to you! I'm only 26, when I get my house I can't wait to do things you do.

[brownhuntr]

this guy just deserves the love of his life, forreal

[asayasartworks]

I am loving the colors and videography. It gives us a sense of coziness along with the food you’re making! Great job guys, it’s so fun to see a channel evolve

[JosephineG]

Such creativity in all of your videos Gaz and Tom. From the creation of recipes, the preparation of the food, setting of the 'kitchen', the colours, the music to the wonderful use of the camera. Wonderful!

[maudiefricker]

Back in the 1940’s when my dad was a kid, he went to school in West Virginia in a one room schoolhouse. The teacher used to send him home when he came to class smelling of ramps (wild garlic).

[karen]

The recipe works really well. I can't process 600g of wild garlic, bowls aren't big enough. 500g of wild garlic and veggies was about right. I didn't overfill the jars which gives more space when it all starts to bubble up. I add 2tps of miso paste to add to value and excluded the nori.

[veggisverket]

We don't get much wild garlic in my area of Oslo (In that regard, living in the UK was bliss). But I'm going to try this kimchi with ground elder! Another thing (which is none of my business, really), is just to see how you seem to be flourishing so close to nature. Always admired your plants, and now I can see this is your element!

[_-Zoe-_]

I feel transported right to your kitchen in these videos. Beautiful work, beautiful message, beautiful food!

[dayrue]

Opening Kimchi jar to eat while rockin a bright white shirt shows you be feeling good good! 😂

[mtb_dool]

Beautiful video as always mate! Surely you’ve got a wardrobe tour coming up in the pipeline. The fits never miss, just like the food 🌱🕺

[vh]

Always a joy to watch you! There is something so pure, wholesome and life affirming about your videos! And I enjoy your refreshing musical selection a lot!