Foraging for food is becoming increasingly popular and one particular ingredient which is great to forage for, is wild garlic. The wild garlic season starts in the late winter and lasts until the end of spring. As it gradually appears throughout our local countryside, we can find it in specific places such as woodland and hedgerows. When you crush the wild garlic leaves between your fingers, you should get a strong smell of garlic.

We have taken some photos of what you should look for and we have added a delicious wild garlic and hazelnut pesto recipe below, which can be used as a dip, marinade or even a filling for stuffed chicken. 

Let us know where you found your wild garlic and tag us in a picture!

**Please note if you are unsure do not consume**

Wild Garlic and Hazelnut Pesto

Ingredients:

-Bunch of wild garlic

-Handful of hazelnuts

-Parmesan cheese

-Olive oil

-Salt and pepper

 Method:

1. Place the hazelnuts into a food processor and blend  to a crumb (not too fine).

2. Add the wild garlic leaves, parmesan and some olive oil and blend again to combine, adding more oil as needed until you have a bright green pesto, season with salt and pepper.

Winter Tarn Dairy Farmhouse Butter

We're proud to get on board with another local business. Set in the heart of the Cumbrian countryside, Winter Tarn hand-churned farmhouse butter is made with the best quality free-range cream that is sourced from local family run dairies in the area.

Winner of 3 Star Gold in The Great Taste Awards 2012 and supplying 6 out of the 7 Michelin starred restaurants in Cumbria...it comes with quite a reputation.

Winter Tarn Dairy Farmhouse Butter is available to add to your order in both salted and unsalted now!