Some more from my foraging wild garlic trip. I only pick it once a year, but freezes well, so lots of soups and pestos made. This is the best pesto ever – wild garlic, parmesan, pine nuts and olive oil – so fresh and so delicious. Goes really well with pasta, or as a crust to salmon or chicken.
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Experienced photographer with many years photographing people and families, as well as shooting and styling food.