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Annabel loves to forage, and spring is the perfect time of year to gather tender watercress.
She is in her element visiting a sustainable farm, where she also collects fresh eggs to use in a hearty and healthy meal she whips up on the back of her flat-bed truck for the hungry farm workers.
As well as Chermoula Stuffed Eggs and a peppery watercress salad, Annabel’s menu features Turkish Lentil Kofte, a creamy fish and scallop risotto, and the easiest-ever Strawberry Friands.
On this page you'll find recipes and bonus videos from this episode. All the rest of the recipes from the series are in the accompanying book, Annabel Langbein: The Free Range Cook - Through the Seasons, Sorry – this book is out of print
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