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!

It’s not vegetables, but it is Spring.

Happy blossom spotting veg lovers.

There’s a lot of different juice out there.

This is ours: Beepple Juice and Ugly Juice.

• We’ve juiced up some really delicious, unusual flavour combinations: pear and kiwi in the Ugly Juice, beetroot and apple in the Beepple Juice.
• There are no additives, enhancers, stabilisers, colourings or anything weird added (which is why our Ugly Juice is ugly).
• It’s in a little, lunchbox-friendly 250ml bottle.
• We chose the bottles and lids because they’re made from a plastic that’s particularly easy to recycle.
• It’s made from organic fruit and veg straight from our farmers.
• It’s pasteurised the briefest amount possible, just so it arrives to you safely, and lasts days not weeks.  Like juice should.
• Angus juices it for us in Hampshire.  He’s been messing about with the fruit and veg in his garden since he was 15, and making excellent cider (professionally) since 2003.  And now he’s brilliant at making our juice.

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.