Forager's cookcard #1: Red clover

This is so simple to make and is a real thirst quencher. Red Clover flowers are abundant and easy to identify - if you're feeling flamboyant, a few strips of fresh Root Ginger work well in here too, as does a hearty slosh of Vodka when serving.

Red clover lemonade

A large bowl of fresh Red Clover blossoms

1 Litre of Water

5Tbsp Honey

The juice of 2 large Lemons

Heat the Clover flowers in one litre of water; bring to a near-simmer and stir intermittently for about fifteen minutes (keep a lid on the saucepan between stirs). Kill the heat, then stir in the honey until it has dissolved. Leave to cool, then strain the liquid through muslin into a fresh bowl. Squeeze in the Lemon juice, then chill the Lemonade in the fridge. Serve with slices of fresh Lemon, ice and a handful of fresh Clover flowers.

Asparagus and wild sorrel tart

The Wild Sorrel season is a thing to cherish. It has such a unique flavour; the leaves contain Oxalic acid, giving them a lemony sourness that makes the mouth water with a burst of juicy tang. As with all Sorrels, one has to be careful not to eat too much, but these little Sheep Sorrel leaves are great in light, summery tarts and salads.

500g pack of shortcrust pastry

About 15 Asparagus spears, depending on size

A handful of wild Sheep sorrel leaves

The zest of half a lemon

75g Goat's cheese

3 Eggs

200ml Single cream

50g Finely grated Parmesan

Salt and pepper

Garlic mustard flowers, to serve (optional)

1 Heat oven to 200C/fan 180C/gas 6. Line a 22cm tart tin with pastry (don't trim off any excess), then blind bake for 20 minutes (remove the parchment and baking beans after 15 mins). Allow to cool, then carefully trim off the overhanging pastry with a knife.

2 Reduce the oven to 180C/fan 160C/ gas 4. Arrange the Asparagus on the pastry base, making sure that the spears aren't sitting too close together. Crumble the Goat's cheese between the gaps, then scatter over the sorrel leaves and lemon zest.

3 Whisk the eggs and cream with a pinch of salt and pepper. Stir in the Parmesan, then carefully pour into the tart case. Any Asparagus or sorrel tips that are poking above the surface should be pushed back under (otherwise they might catch and  burn). Bake for 30 minutes, then serve warm or cold with a flourish of Garlic mustard flowers.

Griddled chicory with lemon bittercress dressing

I keep finding lunch between the cracks of the cobblestones in the back garden. Slender, peppery rocket leaves have appeared not far from where the salad box sat last year, while a lone strawberry pokes up cautiously next to Amelie's tricycle by the back door (I fear that its days are numbered). Hairy bittercress has sprung up too, which is a joy.
Many wild herbs and greens suffer from unfortunate titling; odd names that might unfairly cast them into the realm of pejorative subjectivity. There's Hogweed and Dead nettles to name but two, not to mention Bastard balm. It's the "Hairy" element of Hairy bittercress that seems to raise an eyebrow, although to me it seems to be one of the least follicaly-blessed plants in the garden. Hairy bittercress tastes not entirely dissimilar to cultivated cress, but has stronger, peppery notes. This simple side dish is great with roast pork.

3 to 4 Chicory heads, chopped in half lengthways
The juice of one lemon
Extra virgin olive oil
One large garlic clove, finely grated
2Tsp Chopped Hairy bittercress leaves
Salt and pepper
Hairy bittercress leaves, to garnish

1 Heat the griddle pan/BBQ until scorching hot, brush the chicory with a little olive oil, then place flat side down on the heat. Don't move them for about five minutes, then flip onto the rounded side for a further three. Leave to cool.
2 Squeeze the lemon juice into a glass or jam jar. Eye-up the level of juice; add the olive oil, at a ratio of two parts lemon to 3 parts oil. Stir in the the garlic, chopped bittercress and a good grind of salt and pepper.
3 To serve, toss the chicory in the dressing and serve with young bittercress shoots.

Griddled prawns with lemon

Lemons

Shot for BBC Good Food Magazine, February '12 issue

Recipes & food styling: Jo Pratt

Prop styling: Jo Harris

Ossobuco alla Milanese

Shot for BBC Good Food Magazine October 2011 issue

Recipe: Anna del Conte
Food styling: Lizzie Harris
Prop styling: Arabella McNie

Oysters

Fruity ice cups

Artichoke and pancetta ciabatta

It felt like spring was in the air yesterday. The sun was shining, slender crocus buds peered skyward out of flower beds - there was even a light peppering of Hawthorn shoots among the hedgerows on Highgate Lane. These young leaves were known as 'bread and cheese' back in the day, and are great nibbled straight off the hedge or gathered and tossed into a spring salad. For a moment I completely forgot about warming soups, thick stews and brooding winter sustenance, raiding the fridge in search of something quick and zesty. Today it's raining.

Artichoke and pancetta ciabatta

Serves 4 as a light lunch

1 Large ciabatta

A pack of marinated artichoke hearts

8 Rashers of smoked pancetta

A handful of rocket leaves

Parmesan shavings

Olive oil

Salt & pepper

Lemon wedges, to serve

Brush a piece of ciabatta with olive oil and place oil-down on a hot griddle pan. While the ciabatta's toasting, fry the pancetta for a couple of minutes until crispy and transfer onto kitchen paper. The rest is essentially an assembly job; artichoke hearts, broken pancetta splinters and a scattering of rocket leaves. Finish with parmesan shavings, a drizzle of olive oil, salt and pepper and a good squeeze of lemon juice.