With the hungry gap approaching, Russell Brown explains how to make the most of this member of the brassica family
As we push through March and head towards April, it is easy to feel that the worst of winter is behind us. The wild garlic is sprouting and many chefs will already be thinking about the English asparagus that will appear soon. But it's worth remembering that we are heading into the ‘hungry gap', when many of our stored vegetables, such as potatoes, onions and roots are running out, but true spring produce hasn't really come to fruition.
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