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