Our diets and what we eat are an important part to how we can stay well and live healthier lives. Our talented Kitchen Team at Summer Lodge offer a recipe which incorporates almonds, wild garlic, and lobster; three key ingredients for boosting our immunity. 

Wild garlic

Early civilisations recognised garlic’s value in fighting infections and its potential to slow down the hardening of the arteries. There’s also some evidence that it helps lower blood pressure. Garlic’s immune-boosting properties seem to come from a heavy concentration of sulphur-containing compounds, such as allicin. Garlic is grown locally in Dorset and foraged by our chefs from the surrounding woods.


When it comes to preventing and fighting off colds, Vitamin E tends to take a backseat to Vitamin C. However, this powerful antioxidant is key to a healthy immune system. It’s a fat-soluble vitamin which means that it requires the presence of fat to be absorbed by the body properly. Nuts, such as almonds, are packed with Vitamin E and also contain healthy fats. Adults only need about 15mg of Vitamin E each day. A half-cup serving of almonds, which is about 46 whole, shelled almonds, provides around 100% of the recommended daily amount.


Lobster isn't usually what jumps to mind for many who are trying to boost their immune system, but some varieties of shellfish are packed with Zinc. Zinc doesn’t get as much attention as many other vitamins and minerals, but our bodies need it in order for our immune cells to function as intended. Varieties of shellfish that are high in zinc include oysters, crab, lobster and mussels.

Almond-crusted Lyme Bay brill, fermented wild garlic, lobster and linguine

This recipe creates four portions.


  • 4 x 170g brill portions

  • 100g roasted and crushed Almonds

  • 12 bok choi leaves

  • 1 lobster, cooked and cleaned

  • 4 x portions of linguine (or your favourite pasta)

  • 1 shallot (chopped)

  • 5 button mushrooms (sliced)

  • 200ml lobster stock

  • 50ml sweet wine

  • 25ml brandy

  • 100ml whipping cream

  • 30g butter

  • A small handful fermented wild garlic


  1. Sweat the shallot and mushroom until soft.
  2. Add the sweet wine and brandy and reduce by half.
  3. Add the lobster stock and further reduce by one third, then add the cream, bring to the boil and season.
  4. Sear the Brill fillets in a non-stick pan for two to three minutes each side.
  5. Cover with the crushed almonds and bake carefully under a grill until golden brown.
  6. Grill the lobster meat until warmed through.
  7. Place the cooked pasta in the centre of the bowl and cover generously with the lobster sauce.
  8. Add the fermented wild garlic, bok choi leaves, grilled lobster and brill.

If you enjoyed this recipe, we would love to see your dish! Share your photos with us by tagging @Summer_Lodge on Instagram.