It won't be long now, the first of the Girolles poking their heads through the leaf litter in the West of Ireland. There is also an abundance of wild plants available at the moment. The dish below makes extensive use of all what is good out there right now:Local Girolles, Gubbeen Chorizo, sauteed potatoes, caramelised onions, Sheep Sorrel, Wood Sorrel, Wild Garlic seeds and leaves, Wild Pea (Vetch) leaves and flower, Pennywort leaves and flower stems, Wild Garlic and Sour Cream emulsion, Lovage oil.
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