This is the time of year known as “The Hungy Gap” – winter crops are past their best and many fish, particularly white flat fish, are spawning. Storecupboard ingredients come into their own, refreshed with the green shoots now appearing in the wild – dandelions, nettles and wild garlic. These wild greens have always been valued for their cleansing properties, making Lent the perfect time to de-tox. The lengthening daylight is resulting in plenty of eggs – try Duck or Goose for a change.
| In the garden | |
| Fruit Apples (from store) Forced Rhubarb Herbs Thyme Sage Rosemary Winter Savory Bay Chives Chervil Sorrel Salads Mustard & Cress Watercress Trevise Landcress |
Vegetables Sprouting Broccoli Chicory (Belgian Endive) Spring Cabbage Swiss Chard Spinach Cauliflower Leeks Sea Kale |
| In the wild | |
| Dandelions Nettles Wild Garlic Three-cornered leeks/garlic Birch Sap Morels Alexanders |
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| Beasts of the Land | |
| Meat & Game Snails Pigeon Guinea Fowl |
More Duck eggs Goose eggs Goats cheese |
| Beasts of River and Sea | |
| Fish Trout |
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