The first sign of spring is daffodils and the second sign is wild garlic. We are blessed in Mill Hill with an abundance of freely available wild garlic. There are so many different ways to use it – pesto, wild garlic and quinoa cakes, simply wilted through with new potatoes or my very favourite – these wild garlic and cheesy scones.
The scones make a good accompaniment to soup or can be eaten on their own as a savoury tea with cream cheese and smoked salmon. Oh and they freeze brilliantly.