For the fourth instalment of our guest chef series, we asked wild-garlic aficionado Clare Cole to creative on our behalf. We first met Clare when she lent a hand on the farm whilst visiting family during one of the many covid lockdowns, and we couldn't love her approach towards cooking more. She truly champions seasonal ingredients, treating them with love, minimal fuss and then plating them up to look like still-life paintings. She believes that by practising restraint you allow produce, used during its peak, to shine. Her beautifully nostalgic instagram will have your mouth watering and your mind wandering back to those perfect peaches you ate on holiday last year, or forward to the first spring peas. Clare reminds us that with very little effort you can elevate even the simplest meal into something special.

When Clare isn't gathering Barcombe's wild garlic she divides her time between cooking at Towpath cafe in Hackney and working on cook books. She has worked on books for Kitty Coles, Ixta Belfrage, Hugh Fearnly-Whittingstall and Pasta Grannies among many others. (If you don't know Pasta Grannies already we guarantee the formidable gnocchi-making nonnas will drastically improve your mood!) She has also just completed a first class masters degree in anthropology of food at SOAS, with specific interest in gendered understandings of cooking and eating.

This month she dreamed up two delicious side dishes which would also make the basis of an excellent lunch. If you're not a fan of Jerusalem artichokes, or can't get hold of any, don't be put off by the second recipe as it can easily be adapted for another vegetable. Let us know if you try them... and if you weren't aware already... we'll be harvesting our very own Barcombe asparagus for just a few glorious weeks... act quickly!