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A celebratory citrusy trout dish for the centre of the table.

As you’re cooking, you may think to yourself 'This does seem like an awful lot of oil to cook this fish', but have faith. The oil and butter create a protective layer around the fish as it cooks, ensuring it turns tender and buttery throughout, all the while infusing the cooking liquid with fragrant citrus. The trout (and citrusy oil) is lovely served cold the next day, flaked through a new potato salad or alongside rice and greens.

You could use our Wild Garlic Salt here, in place of our Pure Sea Salt.

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The gentle heat and fresh allium tang of this butter elevates new potatoes, toast and spinach and cheese omelettes. It can be frozen in parchment, sealed in an airtight container or ziplock bag for up to 6 months.

Wild garlic has to be one of the most sustainable ingredients available in the Spring. Bursting from the soil in woodland areas from March – June, where it later appears with white, umbrella-shaped flower heads, it’s bountiful, free to all and returns every year, assuming foragers just trim the leaves and allow the roots to remain in the ground. You’ll smell the pointed leaves before you see them. Just be sure to wash them well before cooking with them as they are often found in dog walking spots.

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Salt preserves the flavour of wild garlic well beyond the end of the season (in fact, so long as the salt and garlic are properly dried out, it will last for a year or more). Give this green-flecked salt as a gift, or save to sprinkle on roasties; grilled asparagus or oily fish.

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A classic Italian street food that was so popular with traders that it spread to Nice, where it’s known as Socca . Farinata is a simple chickpea flour pancake, traditionally made with olive oil and herbs. The batter does need to rest before cooking, but comes together quickly in the pan. It’s the perfect thing to serve with a crisp glass of rosé or with salad and cheese as a light starter.

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