Angela Hartnett

What's really good is it's not as potent as, you know, your normally garlic.

It's just much lighter.

It's just literally the leaves, yeah.

And also you can get little wild garlic flowers, which are really lovely as well.

But where we got the restaurant at Limewood, it's all in the forest.

They just go and pick tons of it.

But it's a really short season, so it's now for about a month or so.

But you can freeze it, and if it's not available, it's available in some waitrose, but if not, you can get the frozen stuff all year round and then use it just to finish stuff.

So if you made a little salsa verde, you can put some wild garlic through that.

You can put it with your asparagus, put it through a risotto, loads of stuff.

There you go.

Okay, shall we get our guest in?

Yes.

And who's deciding everything?

Both of you together?

Yeah.

You had to do all the colour schemes and the whole, you know.

But wasn't there something like 20 or 30 awards?

Oh, yeah.

No, but a lot of people, like, you know, a lot of them are all a similar family, like hake and cod, you know, they would, all flaky white fishes.