Every spring, it starts again. The white blooms creep out from shaded woodland floors, the scent hits your nose before your eyes have had a chance to adjust to the dappled light, and suddenly it’s ...

Adding raw garlic to your marinade can be a gamble, as it can come out extremely tasty or horribly bitter. We asked an expert how to avoid the latter.

It’s easy, familiar and requires no cooking – which is ideal, as cooking wild garlic too much can destroy both its colour and flavour. “If you’re cooking the wild garlic in heat – ie into a soup or ...