In season now – get your foraging boots on this
weekend and hunt out some wild garlic (just starting
to appear in hedgerows) to make a simple pasta
sauce. Melt good quality Anchovies and Dried
Chilli Flakes in a pan and toss with foraged wild
garlic and ‘al dente’ Geometry of Pasta Spaghetti

Taste of the Hedgerow – Sweat and blitz foraged wild
nettles (don’t forget to wear rubber gloves!) with True
Foods Vegetable Stock and finish with a dash of cream
to make a velvety green springtime soup

Purple sprouting broccoli, or ‘PSB’ as we call it in the kitchen, is a brassica and close cousin of the tighter headed and more common calabrese or green broccoli. Don’t worry too much about the lower leaves that come with it, it’s the tender purple heads that hold the sweet flavour. Be careful not to overcook it - best steamed and checked for done-ness with a round-ended knife to see if it slips easily through. Simple melted butter or a more adventurous hollandaise sauce are
both a very good friend to PSB.
(extract from Good Food From Your Table: A Grocer’s Guide)

Look out for PSB in our new Quinoa Salad in our shops now!

Start the day - Grate Chegworth Beauty apples
over our award winning Sour Cherry Granola and serve
with Brown Cow Organics Natural Yogurt and a drizzle
of Womersley Golden Raspberry and Chilli vinegar

Classic Flavours - Cut a cross into the top of some
seasonal figs to open up the flesh, drizzle
with Regent’s Park honey and crumble over your
favourite blue cheese and some chopped walnuts