Into the woods! Wild garlic has arrived, bringing its pungent aroma and verdant colour to forest floors, restaurant menus and home kitchens across the country. Here's how to find it, prepare it and enjoy it with ease.
Bash it, dredge it, crumb it, fry it – schnitzels are having a bit of a moment right now, and we're all for it. From the classic that started it all (named after the German diplomat who it was created for) to all the variations that came after it, here's all the inspiration you need.
There aren't many flashes of colour during the dreary first three months of the year – but rhubarb offers bright pink relief. These spears are held in high regard by home cooks and Michelin-starred chefs alike, and their use in sweet and savoury settings means they're endlessly versatile. Forced rhubarb is at its best (and pinkest) right now; make the most of it before it ends and regular green-and-red rhubarb takes its place.
