grow it, cook it!
Now is the perfect time to be a bit more adventurous in your cooking, as early spring brings a host of exciting ingredients like wild garlic, nettles and – new to me – hamburg parsley (see p60). Emma introduced me to this, and I’m now hooked. We’re coming up to the end of its season now, so try my pasta recipe while you still can. It’s also delicious in risotto or served with a roast: it can be cooked in the same way as you would parsnips, but the flavour is buttery rich. It’s easy to slide into the habit of buying the same veg each week, regardless of
