The terraced house has always been a shapeshifter. Over the centuries, its floor plan has evolved to suit societal needs. In the 1980s we knocked through sitting rooms and bolted on side extensions.
Most of the garlic we eat is dried, but from March to May, green or ‘wet’ garlic is available and it makes a lovely addition to salads or roasts, as here. In this recipe From the Petersham Nurseries ...