Wild about spring’s treats
Mar 12, 2020
3 minutes
I ALWAYS look forward to April, not because of the longer days and potentially warmer weather, but because I know there will be an abundance of two of my favourite short-lived ingredients: wild garlic and chocolate.
Last year, in my excitement, I accidently picked a little more than I could immediately eat, so I tried freezing some as an experiment. I blanched some, made some into pesto, and wilted, chopped and stirred the rest into salted butter. I have been delighted with the results, especially when midway through winter in need of
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