There is something magical about March. The buds are starting to come out on the trees and underfoot the Wild Garlic is driving its way up to make the most of the light before the leaves come out and cover them with shade.

Wild Garlic is therefore the first foraged plant of the season and its always a pleasure to get out in the wood and pick a couple of carrier bags full. Its punget stuff which leaves my hands and the car with that rather pleasant odour of garlic, and the promise of tasty treats in the months ahead.

Whilst the absence of a functioning kitchen and Helen's illness may hamper our preserve making there was nothing stopping us mixing four kilograms of leaves with 20 litres of vinegar and setting the barrels aside for their six week maturing period - ready for sale at the the end of May.