So many discard the roots of wild leeks. They are an amazing addition to delicate salads, sashimi and more. In my opinion, they are the best part of the leek (so good that this is generally my gift to chef friends). Sustainable leeks are key. :)
Two treatments of wild leeks (always ensure that your source is ethical and sustainable) - pickling and freezing green 'pesto'. The pickles are great with old cheddar and the pesto works in pastas and soups.
Making lamb jerky is tedious work with small results that are full of flavour. It's so much work that you're not likely to find it commercially - so why not give this once-in-a-lifetime recipe a try? It practically dares you to make it more than once
Although yellow zucchini makes for a prettier marmalade, sometimes you just gotta do what you gotta do. The moment someone gives you a massive zucchini from their garden is one of those times. You can jar this one in about an hour!