Spring is here and we’re turning over new leaves
I made a light and savoury cheese pudding this week – its crust golden, its centre softly oozing. As light as a soufflé, it came from the oven in its earthenware dish, puffed and smelling sweetly of wild garlic leaves. There was a spring salad, too, this time of butterhead lettuce, peppery watercress and cucumber dressed with a mustardy vinaigrette.
Garlic leaves come in bags from the greengrocer, but some will have access to leaves growing wild. We had them in the woods where I grew up and we would pick a handful (no more) to mash into butter to melt on to lamb chops. The rest we left to grow wild, gently perfuming the woods before the bluebells appeared.
