Wild garlic, identifiable by its strong, garlicky smell and long lush leaves can be found by foraging in the woodlands in the spring and is principally used for its leaves rather than the (tiny) bulbs.  Warning – a little goes a long way!

Into a food processor add 60g wild garlic leaves (stems removed), 80g mixed greens (such as spinach, watercress and rocket), 100ml olive oil, a handful of roasted pinenuts, 30g grated parmesan, and a good pinch of sea salt. 

Pulse till you get a coarse paste. Adjust to taste with any of the above ingredients.

Stir into pasta, new potatoes, etc.