The most anticipated season in the foodie calendar is upon us. Forget asparagus, strawberries or grouse, the ultimate middle-class culinary status symbol is wild garlic. Popping through the ...

Native to Europe and parts of Asia, wild garlic thrives in shady, damp woodland areas, often forming dense clumps under ...

It's an excellent substitute for cultivated garlic, adding a more subtle, earthy nuance to recipes. Similarly, wild mustard leaves offer a zesty, peppery bite that's perfect for spicing up a salad ...

Another small and delicate umbellifer, whorled caraway, grows widely in Inverclyde's uplands in late summer. Early spring is also the season for wild garlic which flourishes in damp woodlands, ...

Wild garlic pesto is a great way to use up the bundles of wild garlic leave you’ve foraged, and Rachel Phipps’ recipe is a great starting point. You will need a blender or food processor to ...

Bring to the boil, then add the wild garlic leaves and cook, uncovered, over a high heat for just 1 minute, until the leaves have wilted. 3 Immediately liquidise the soup, then return to the pan ...

Season generously with salt, freshly ground pepper, cayenne and nutmeg. Add the wild garlic. Taste and correct seasoning*. Whisk the egg whites stiffly and fold them gently into the mixture to ...

In a large bowl mix together the tahini, yoghurt, lemon juice, vinegar and wild garlic. Pour in 125ml of water while you whisk. Season with a good pinch of sea salt and a grind of black pepper.

This is one you're going to find in your deciduous woodland (among the bluebells) rather than the supermarket. It's best harvested in April or May before the flowers appear. The shape of the ...