We’ve never known a spring like it. The sun is shining and plants are bursting into life but we can’t get out there to enjoy it as we normally would. There are ways to bring the new season into our kitchens though, by eating the fresh flavours that April and May bring to our plates. Our Wild Garlic Yarg is one way to do that. Its low melting point means you can use it in risottos, on pizzas, and in pasta sauces. Cube it for use in salads, or just enjoy it on its own as a snack to keep the spirits up until things get better. And things will get better.