[Fultonius]

Right people of UKB. Need some inspiration for this week's eating.

Any good ideas for spring recipes with stuff that's in season? Obviously we've got the Asparagus, which is getting eaten tonight.

What else?

[Sloper]

A salad of wild garlic and young dandelion leaves served en crouton with a poached egg and hollandaise.

To jazz the mofo up add a fried slics of smoked cod's roe or some serious air dried jamon, iberico works better, the Italian hams just don't have the balls for the sald.

Also

Morels and a a really good free range young chicken.   Make sure you remove the sand from the morel and the in paper roast the breast of the chicken with thyme, the morels and some truffle oil.

Serve with lots of peas and baby carrots.

[Fultonius]

Nothing like I was expecting but I'll give it a bash! Need to find somewhere nearby with wild garlic...

[Sloper]

Wild garlic grows like a weed on shady river banks, particularly in the peak.  Just be careful not to pick any lilly of the valley which looks similar and can grow in the same place but is highly toxic.  LOTV is a slightly thicker leaf and doesn't smell of garlic.

[SpanishJuan]

Sloper is refering to Allium ursinum Ramsons which does look like Convallaria majalis Lily-of-the-valley. Allium does make a good salad, and the dandelions taste very much like Italian perpetual lettuce.
New potato's, with olive oil and some shedded sorrel is quite tasty (don't use pounds of the stuff though due to the high oxalic acid content).

Finish with Rhubarb? you should be able to get the last of the 'Triangle' stuff. It's fab

[Houdini]

Ransoms is a hideous name, prefer the German:  Bärlauch.  Love it in a cheese sandwich, myself.



And it's a lot better for you than standard garlic, the bioactive ingredients being present in higher amounts.

[SpanishJuan]

You're Bärlauch is better. I didn't know aboutthe bioactive shit either, amazing considering the taste is a great deal milder.