Carpeting woodland in clouds of white star-shape flowers and filling the air with a heady, intense aroma, wild garlic is abundant in April. This bulb hibernates for most of the year before bursting fo

Introducing our new columnist Dan: restaurateur and keen allotmenteer. This month, he’s sowing beetroot and carrots, and cooking with wild garlic and rhubarb

Though January 1 marks the start of our calendar year, spring feels like the time when things really get going, as forests awaken, flowers bloom, migrating birds (swallows, swifts, warblers…) return f

Strike it lucky and you may see salmon leaping Dinham Weir from CSONS’ riverside terrace. It is a remarkable sight, one of many in this green nook beneath Ludlow Castle. A café-restaurant and takeaway

Helping you get your best-ever fruit and veg

Celebrate the season – and the Bank Holiday weekend – with a vibrant feast with recipes for everyone