Thank you to everyone who entered our monthly recipe photo competition. We had so many wonderful entries and it has definitely made us realise how much you all love to bake. It was such a tough decision, but at a push we’ve chosen these 3 winners of the March Seriously Phenomenal Dark Chocolate Beetroot Cake recipe (don’t forget to keep an eye out for the April recipe photo competition!).
Jon McClellandJulia Christina Becker
Julia Christina Becker
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Enter our monthly recipe photo competition and win ingredients for the following month’s recipe.
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Wild Garlic. Untamed, carefree, unbound by the trappings of farming social norms. Unaccustomed to combine harvesters and humans.
Kept company by the bluebells, croci, and the odd squirrel, hopping past on his way to his acorn stash.
Until now.
How to spot it
This is what wild garlic (also known as ramsons) looks like.
It grows in ancient woodland, so go to the oldest bit of nearby heath/parkland/forest/countryside you know of.
Weed out a semi-shaded spot with a natural water source nearby (wild garlic likes slightly moist conditions) and put that conk to good use.
It smells like spring onions and garlic.
How to eat it
The leaves are delicious in salads, or sprinkled on soup and in sarnies.
Abide by the forager code
Leave enough for other foragers, other animals, and the land.
Happy picking!
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Do you love cooking? Do you like taking photos? Well my friend, your time has come.
Enter our monthly recipe photo competition and win ingredients for the following month’s recipe.
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