Source: Food | The Guardian
Herb is the word in this pungent seasonal infusion with a taste of honeyIt’s wild garlic season, which is as much cause for celebration on the drinks trolley as it is in the kitchen. Forage your own, ideally before the plants flower, or ask a decent greengrocer to get some in for you.Matthew Wakeford, sommelier, Bear by Carlo Scotto, Beaconsfield, Buckinghamshire Continue reading...