Jersey Royals grow by the island's Gorey Harbour

Food miles: Spring's bounty is all over these isles – and waiting to be eaten

Spring is an exciting time for gourmet travel in Britain. The fields, hills and hedgerows are abundant with delicious seasonal treats including asparagus, wild morel mushrooms and lamb, providing inspiration for restaurant menus, cookery classes and events all over the UK.

Being Modern: Foraging

As anyone who has studied those academically certified case histories of Stone Age man, The Flintstones and Captain Caveman, will know, foraging has been going on since prehistory. Bish-bash-bosh with the club and you've got a larvely bit of woolly mammoth for tea.

Asparagus with Asian mushrooms

Asparagus with Asian mushrooms

Serves 4

Pork tenderloin with creamed wild garlic and asparagus

Green shoots: Mark Hix celebrates the first asparagus of the season

Their appearance is a sure sign that spring is on the way.

Morgan M, 50 Long Lane, London EC1

Will City workers lap up the classic French cuisine at Morgan M's new Smithfields asset?

Dabbous feels like a huge industrial warehouse, with gridiron installations, exposed copper pipes and giant air vents craning their way around the ceiling

Dabbous, 39 Whitfield Street, London W1

You won't forget this taste of Dabbous. Just get there before the Michelin men do...

Truffled mushrooms

Cannellini bean and polenta bake

Serves 12-15

Beef Wellington

Ingredients to serve 6

<p>1. Wonderful Pistachios Sweet Chilli</p>
<p>£3.19 (250g), sainsburys.co.uk (currently on offer at two for £5)</p>
<p>A new bagful that has a warming kick to set taste buds tingling and offset the cold weather outside.</p>

The 10 best party foods

If you’ve slaved over a hot stove this Christmas, these ready-made bites are a treat for hosts as well as guests

Truffle kerfuffle: 'People get nervous on truffle hunts' - the writer, second from left, his hunter-gatherer gang

Provence: 'Tis the season of the truffle

In deep midwinter, southern France entices a gourmet gathering

Russell Norman: 'I find something really therapeutic about making risotto'

My earliest food memory...Marmite sandwiches on sliced white bread. I used to press the bread down to the thickness of a coin, and I remember that really lovely transformation of texture from fluffy white bread to something quite dense and getting that little salty hit in the middle.

A Little of What you Fancy, 464 Kingsland Road, London E8

Finding new Dalston restaurant A Little of What You Fancy is a bit of a challenge.

Weekend Work: Time to prune trained fruit trees

What to do

Mark Hix photographed in London with his pintade au vin

Mark Hix's pintade au vin

In France, cooking a coq au vin is part of the national heritage – you just walk into your local butcher's and pop a coq in your basket. In this country, the dish doesn't translate so well – apart from anything else it isn't easy to find a cock bird. The point of using a cock bird for coq au vin is that the meat is a bit tougher, tastes better and is perfect for long, slow cooking so that the wine flavour permeates the dish.

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