The cold days of February do not automatically provoke thoughts of foraging, we normally associate foraging with autumnal hedgerows bursting with blackberries. This wee we benefited from the early wild garlic (also known as ramsoms) which is emerging from the ground following the end of our winter cold spell. Our nearby woodland will be a vast carpet in a few weeks. In the middle ages it was used to deter demons and witches, but we used a few choice leaves to mix into softened butter with some seasoning and lemon zest to make a garlic butter for garlic bread. We've also used it with pine nuts, Parmesan and pine nuts to make a delicious pesto
