There's nothing more satisfying than watching a curd slowly start to thicken says Susan Clark...except, perhaps, knowing that your key ingredient was growing in the hedgerow just a few hours earlier.
Cooking with Primroses II Susan Clark | 15th March 2013 Ethical Living Foraging Cooking Food Baking Preserves curd 4.jpg It's hard to think of anything more genteel than a delicate primrose curd …