Ex­pert cooking ad­vice, plus our next-level chicken tikka masala recipe

BBC Good Food - - Inside Goodfood -

It’s peak sea­son for for­ag­ing ed­i­ble greens, and Tommy Banks’s net­tle soup recipe on p110 uses the three most abun­dant and easy to find. Re­mem­ber to use a re­spected guide book to iden­tify them, and only eat leaves you’re sure about.

Sting­ing net­tles Con­sid­er­ing how iden­ti­fi­able they are, net­tles are mas­sively un­der­used. Gather be­tween Fe­bru­ary and June, wear gloves when han­dling, and only pick young shoots or the smaller leaves. Wash and strip the leaves from the stalks and cook be­fore eat­ing – they can then be used as you would spinach. Find our net­tle spanako­pita on bbc­good­food.com.

Wild gar­lic Also called ram­sons, this wild leaf is abun­dant in wood­land ar­eas from early March to June. The whole of the gar­lic-flavoured plant can be eaten raw or cooked: the flow­ers pretty-up a salad, and the leaves can be used to make pesto. Turn to p88 for Rosie Bir­kett’s wild gar­lic lab­neh.

Jack-by-the-hedge The leaves and flower of this plant have a mild gar­lic mus­tard flavour. Chopped leaves and whole flow­ers can be added to sal­ads, or the leaves can be finely chopped to re­place the mint in mint sauce. Find our recipe for lamb with lentils and a jack-by-the-hedge sauce at bbc­good­food.com.

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