SPRINGTIME FORAGING
If you stumble across a woodland carpeted with wild garlic it’s one of nature’s show-off moments – all white flowers and glossy, dark green lushness. The blooms are like clusters of little stars (though wild garlic is best for cooking before the flowers appear). The smell of garlic will tell you if you’re in the right spot. For cooking, treat the leaves like a garlicky spinach. Find fantastic recipes from Debbie Major at deliciousmagazine.co.uk/ wildgarlic.
READ MORE
Purchase options below
Find the complete article and many more in this issue of
delicious. Magazine
-
April 2016
If you own the issue,
Login to read the full article now.
Single Digital Issue
April 2016
|
|
|
€4.49
|
|
|
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only €
1.75 per issue
|
SAVE
68%
|
|
|
|
|
6 Month Digital Subscription
Only €
3.00 per issue
|
SAVE
45%
|
|
€17.99
|
|
|
About delicious. Magazine
Celebrate spring with delicious. magazine this April. Enjoy Felicity Cloake’s perfect menu, Valentine Warner’s gin-based recipes, The Ivy’s classic shepherd’s pie, cheese-free vegetarian recipes and top curries from around the world. For baking inspiration, try Mary Berry’s afternoon tea, Chetna Makan’s pistachio and cardamom cake or a zesty lemon scone. And to top everything, there’s a 16-page bread special with our 10 best bread recipes.