The great scape

At this time of the year - mid to late spring - garlic plants start doing something wonderful. Long, bulbous stalks begin to grow from the bulbs of hardneck garlic plants. If you turn your back and get distracted planting your tomato seedlings out, these garlic stalks, or scapes, will flower.

If you catch 'em at just the right moment, though, you've nabbed yourself something delicious to add to the night's dins! (And you’re doing the garlic plants a favour - by harvesting them, the garlic plant can channel its energy into producing super tasty bulbs!)

Garlic scapes are yet another fun substitute for garlic, at a time of year when you've probably polished off last year's cured garlic bulbs but are still waiting for locally grown, chemical-free garlic to either appear in our shop, or be ready to harvest from your own garden.

Scapes are mild and a little sweet - almost like chives - but they have a gorgeous garlicky kick to them. They're a versatile thing to have in your kitchen and will keep for yonks in a lidded plastic container in your fridge. Eat them raw or cooked. To prepare, trim the stringy tip and cut into rounds or lengths (chop them smaller if you're using them raw).

To really make the most of your scapes, we reckon you've GOT TO try this super simple recipe:

• Trim the bud off your scapes.

• Toss the scape with oil, salt and pepper and put the whole scapes on the grill over a medium heat.

• Cook until charred and soft inside (10-ish minutes)

• Serve them hot, topped with parmesan!