Late Spring Notes from the Loch

There’s been a quiet shift here over the past fortnight — the kind you only really notice when you slow down enough to take it in.

The light has changed.

Where only a few weeks ago the trees stood bare, still holding onto winter, they’re now dressed in that fresh, almost luminous green that only comes with new leaves. It feels hopeful somehow. Alive again.

On our walks with Bella and Bracken, the woodland floor has become a tapestry — bluebells stretching as far as you can see, weaving themselves through great drifts of wild garlic flowers. There’s birdsong overhead, bees busy at work, and that unmistakable smell of wild garlic underfoot — green, punchy, unmistakably spring.

I’ve lived in the UK for years, but I don’t think I’ve ever quite experienced spring like this. It feels generous. Almost abundant beyond reason.

Closer to home, the garden is putting on its own show — camellias and rhododendrons in full bloom, peonies just beginning to swell, strawberries quietly flowering with promise.

And in the wildlife pond? Tadpoles. Dozens of them. I won’t pretend otherwise — I am completely, ridiculously delighted.

It’s a season of beginnings. And I find myself leaning into it.

From Woodland to Jar — The Magic of Wild Garlic Pesto

Those walks have turned into something a little more purposeful too. Simon and I have been heading deeper into the woods, baskets in hand, foraging wild garlic far off the beaten track.

Ten hours of picking, cleaning, and processing later…Seventy-four jars of the most beautifully fragrant pesto you can imagine.

It’s one of those kitchen staples that quietly transforms everything it touches.

A spoon stirred into soup just before serving.Tossed through roasted vegetables with a squeeze of lemon.Swirled into yoghurt for a quick dip.Folded into tomato sauces to deepen flavour.

Simple things — but they make all the difference.

How to Make Wild Garlic Pesto

A good pesto is less about strict rules and more about balance.

Pick & Prep

Gather young wild garlic leaves (avoid flowering stems if possible — they can be bitter). Wash well and dry thoroughly.

Blend the Base

In a food processor, add:

100g wild garlic leaves

75g nuts (cashews, walnuts, or almonds all work beautifully)

75g hard cheese (Parmesan or similar)

Season

Add:

½ tsp salt

Freshly ground black pepper

A squeeze of lemon juice

Add Oil

Slowly pour in 150–200ml rapeseed or olive oil while blending until you reach a loose, spoonable consistency.

Taste & Adjust

More lemon for brightness, more cheese for richness, more garlic if you like it bold.

Store

Spoon into sterilised jars and cover with a thin layer of oil. Keeps well in the fridge or freeze in small portions

🌿 No Wild Garlic? No Problem.

Try the same method with:

• Peppery rocket

• Classic basil

• Fresh mint (lovely with lamb or peas)

• A mix of parsley and spinach for something softer

Wild Garlic & Lemon Roast Chicken Traybake

It’s the sort of dish that feels like very little effort — but delivers something deeply satisfying.

Serves 4

Ingredients:

• 1 whole chicken (or 6–8 thighs)

• 2 tbsp wild garlic pesto

• 1 lemon, halved

• 800g new potatoes

• 2 red onions, cut into wedges

• Olive oil, salt, pepper

Method:

1. Heat oven to 180°C fan.

2. Toss potatoes and onions with oil, salt, and pepper in a roasting tray.

3. Rub the chicken with pesto, pushing some under the skin if you can.

4. Nestle into the tray with the lemon halves.

5. Roast for 1 hour 15 mins (or until cooked through), turning potatoes once.

6. Squeeze over the roasted lemon before serving.

Wild Garlic & Cheese Scones

There’s something deeply comforting about a warm scone straight from the oven — and these, with the gentle punch of wild garlic, feel like spring in every bite.

Makes 8–10 scones

Ingredients

• 225g self-raising flour

• 1 tsp baking powder

• ½ tsp salt

• 50g cold butter, cubed

• 75g mature cheddar, grated

• 2 tbsp wild garlic pesto (or a small handful of finely chopped wild garlic leaves)

• 120–150ml milk

Method

1. Heat the oven to 200°C (180°C fan) and line a baking tray.

2. In a bowl, mix the flour, baking powder, and salt.

3. Rub in the butter until the mixture resembles coarse breadcrumbs.

4. Stir in the grated cheese.

5. Add the wild garlic pesto (or chopped leaves), then gradually add milk to bring the dough together — soft but not sticky.

6. Turn out onto a lightly floured surface and gently pat to about 2–3cm thick.

7. Cut into rounds and place on the tray.

8. Brush the tops with a little milk or egg wash.

9. Bake for 12–15 minutes until risen and golden.

To serve: Best enjoyed warm with a little butter, or alongside a bowl of soup. They also make a brilliant addition to a picnic — especially with a spoon of that wild garlic pesto tucked inside.

Seasonal Swaps & Simple Wins

This is the time of year to keep things light, flexible, and led by what’s around you.

• Swap spinach for young nettles (blanched) in soups

• Use spring greens or cabbage instead of kale

• Add fresh herbs to everything — even the simplest sandwich

• Stir a spoon of pesto into butter beans or lentils for an instant upgrade

• Local eggs + good bread + something green = supper sorted

And if you’re short on time (or simply want a night off), this is exactly why the Heat & Eat dishes exist — proper food, ready when you are.

A Few Kitchen Notes This Week

• A jar of pesto makes a thoughtful addition to a hamper or host gift

• Your baking mixes are perfect for these lighter days — quick, unfussy, and ideal for last-minute visitors

• Spice blends come into their own now — a pinch can completely lift simple seasonal veg

If you’ve been cooking along, I’d love to see — it’s always a joy to glimpse your kitchens and tables.

Taste the Highlands

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🌿 Before You Go

There’s something about this time of year that invites us to soften a little — to cook simply, eat well, and take our time.

Even if it’s just a bowl of pasta, eaten outside with the last of the light.

And if you find yourself walking somewhere green this week…keep an eye out. You never know what might be growing just under your feet.

With warmth from the kitchen,

Meg  x