This month’s recipes
Slow Fermented Bread: Hot Cross Buns, Panary’s Overnight London Bloomer
Edible Weeds: Warm Dandelion Salad with Bacon and Egg, Nettle Soup, Winter Mixed Vegetable Soup with Wild Garlic Pesto, Egg and Bittercress Sandwich
Homemade Sausages: regional variations for Cambridge, Lincolnshire, Cumberland, Oxford and Gloucester Sausages
Spelt: Frumenty – sweet and savoury versions; Nettle Ravioli; Spelt, Rosemary and Raisin Bread
Spring Greens – Cabbage with Mustard; Herb Vinegar; Pancetta; Garlic, Ginger and Soy; Onions and Juniper; Stuffed Cabbage; Colcannon; Crispy “Seaweed”
Mutton and Caper Pudding
Thyme: Rabbit in Thyme and Mustard Sauce; Jamie Oliver’s Roasted Trout with Lemon Thyme
Mendip Wallfish: Snails
William Curley’s Chocolate Truffles