Tommy Banks Wild Garlic Capers

Chef Director of Roots York and Yorkshire’s Michelin-starred Black Swan Tommy Banks shares his recipe for Wild Garlic Capers

Collect the three-headed seeds from the white flowers on wild garlic, pickle them and they turn into salty, caper-like flavour bombs. They taste amazing on rich meat and roasted fish. Here you can see them dressing the top of our skate wing dish on the Roots York menu. 


  • 100g wild garlic seeds
  • 25g salt
  • 25g sugar
  • 100ml water
  • 80ml white wine vinegar
  • 80ml malt vinegar



Mix together your wild garlic seeds, salt, sugar and water. Leave and allow to brine for 24 hours.

The next day, pour off the brine, but don’t rinse the seeds, and put your seeds in a sterilised jar.

Combine both your vinegars in a saucepan and bring to the boil. Leave to cool, then pour the vinegar over the seeds and put the lid on. Leave to pickle for one month before using.