Taste for a trend

Each week, our res­i­dent cook Anna Bar­nett in­spires us to try out a hot in­gre­di­ent, by us­ing it in three amaz­ing dishes. This week...

Grazia (UK) - - Contents -

Come spring our sea­sonal pro­duce changes and we see more del­i­cate veg­eta­bles and leaves be­com­ing avail­able. Wild gar­lic is one of my favourites for adding depth of flavour to dishes and it works par­tic­u­larly well with other tra­di­tional spring pro­duce. The wild gar­lic sea­son is quite short (un­til June) and it’s great fun to for­age for it in wood­land – look out for thick leaves, del­i­cate white blos­soms and the scent of gar­lic when you crush it be­tween your fin­gers. Or you can buy it at farm­ers’ mar­kets and on­line (ocado.com and river­ford.co.uk).

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