Over the past few weeks the Cook & Eat crew have been cooking with seasonal foraged food, particularly wild garlic and nettles. We have enjoyed delicious wild garlic and cheese scones, spaghetti with ‘green’ sauce (wild garlic, nettles, spinach and herbs) and seasonal vegetable stew with herby dumplings. Yum!
We also celebrated the SPRING EQUINOX using lots of seasonal ingredients. We made a spring vegetable soup which contained leek and nettle and was topped with wild garlic pesto.
