Now is the time to spot – and carefully gather a few – fiddleheads, if the location is right and the fiddleheads plentiful. Simply gather up the curled-up ‘heads’ (the ones in the photo are a little too mature) and bring them home, wash them and pat dry. Then heat up some oil and garlic, and perhaps some mushrooms (wild, if you know how to identify them correctly!) and then gently fry until the fiddleheads are bright-green tender. A little salt on top, if you like, or even a touch of seasoning, and – yum!