March is a bit of an intermittent month. Everyone is waiting for the full bounty of produce that arrives with spring, but it’s still early enough in the year to feel the heels of winter in the air. However, the past few months have been much milder than usual, which has resulted in a few spring favourites cropping up earlier than previous years.
One of these ingredients is wild garlic (or ramsons), which is now growing in woodlands all over the UK – you should be able to smell the flowers if you’re near some. Pick the flowers and use them to flavour anything from sauces (like Pete Biggs does with his Breaded hake, asparagus and wild garlic sauce) to pestos (as found in this recipe from Food Urchin).