It’s spring time, and you currently can’t walk more than about half a mile in the countryside without coming across wild garlic. Here’s one of my favourite recipes that makes great use of the pungent plant.
According to most people I know, January is the worst month of the year. The Christmas holidays are long gone, it’s dark, it’s cold and summer still seems like a long way off. Fortunately my birthday at the end of January usually cheers me up, but even if you don’t have presents to look forward to there’s still a way to cure the winter blues (clue: it involves booze).
Autumn has well and truly arrived, and the hedgerows around here are dripping with blackberries. If you’re anything like me you’ve probably collected enough to sink a small ship, but fortunately I’ve found an easy (and tasty) way to use them up.
Its getting towards that time of year when everything begins to feel autumnal. My thoughts are already turning towards knitwear, cosy nests made of blankets, and curling up in a windowseat with a cup of tea and a good book. It’s also nice to imagine cold, crisp mornings walking along paths scattered with crunchy russet-coloured leaves, seeing your breath spiralling into the air. It also happens to be the best season for a bit of foraging.