Crab, asparagus, alexanders, samphire, spring onion 2

Crab, asparagus, alexanders, samphire, spring onion
Spring in Ireland may traditionally be said to begin in February but in the kitchen it really only starts in April. This is the month where we finally get to say goodbye to all those stews and root vegetables and lots of fresh greens start to become available (there’s only so much purple-sprouting broccoli you ...

Sprouting broccoli, wild garlic, alexanders, salsify, buckwheat, hollandaise

Sprouting broccoli, wild garlic, alexanders, salsify, buckwheat, hollandaise
I know the whole foraging thing has become somewhat of a cliché by now but there is something great about the wild ingredients that crop up at spring time. I’ve written about wild garlic and nettles several times but never alexanders, which to my mind taste like a floral celery and since Roman times have ...