The wild garlic season is short; soon after flowering, wild garlic dies back. If you are fortunate, you may be able to forage early wild mint. Forage both to make this delicious minted pea and wild garlic soup from The Forager's Handbook.
The combination of searing coals, food cooked in close proximity to the heat and brushing the vegetables with a spiced ghee make these tandoor vegetable skewers juicy.
Cooking cobs of corn in their husks directly on the coals gives them a wonderful smokiness and, let’s face it, it’s a pretty cool way to serve them too.
This pie from Eggs All Day is filled with chard and tangy feta cheese, with an egg or two cracked on top before being baked. It doesn't matter if the yolk is a bit hard once baked - the combination of flavours will be heavenly all the same.
