If you are quick enough you can still forage wild garlic. April and May are the best times to harvest this lovely herb.You will recognise it instantly when you crush the leaves and smell the strong garlic scent.
After finely chopping the wild garlic leaves with red chilli flakes Johan added virgin olive oil to make a wild garlic pesto.
Then fried up a few mushrooms with onions and a handful of wild garlic and served with the lamb chops and the wild garlic pesto. Lovely.