WILD GARLIC
Best foraged when young, March is peak wild garlic season. While pungent in flavour, it is gentler in flavour. Wonderful paired with salmon. Blitz with walnuts, olive oil and parmesan for a delicious wild garlic pesto. (Keep an eye out for Panzer’s Own Wild Garlic Pesto in store soon…) Or roll it into butter and freeze – it will last for months!
LEMONS
When weighing up lemons, always choose the heavier ones, regardless of its size…. its weight is a sign of more sugar and mineral content. A warm lemon is also easier to squeeze and produces more juice. Top tip: warm up to room temperature or even pop in the microwave for a few seconds. (Many thanks to Mary Berry for that last tip!)
PURPLE SPROUTING BROCCOLI
Leafier and more dishevelled looking than its cousin broccoli, these delicate little stems are great tossed in a spring greens salad with peas and buffalo mozzarella. Or roast in a tart of puff pastry with goat’s cheese and hazelnuts.
