These oatcakes are much crispier than the store-bought varieties so tend towards crumbling. So proceed with delicacy. But they are really delicious. You can also omit the wild garlic altogether for a plain version.

Sprinkle 275g coarse oatmeal onto a baking tray and bake in a preheated oven at 200c for 15 minutes.

Meanwhile, take a 100g bouquet of wild garlic leaves, cut off the stems and chop the leaves in half before putting them into the food processor along with 2 tbs water and processing till the garlic is finely chopped. Will make about ½ cup.

Let the oats cool slightly before adding to the food processor bowl, along with ¼ tsp salt and ¼ tsp brown sugar.

Turn on the machine to mix the oatmeal and garlic leaves, before dribbling in 75ml rapeseed oil, followed by up to 75ml just-boiled water, until the mixture turns into a dough.

Spread the dough onto a sheet of cellophane or parchment paper that has been sprinkled with a handful of coarse oatmeal. Place another sheet on top before rolling out to 5mm thickness.

Cut into rounds – approximately 5cm in diameter (or smaller/larger if desired). Carefully lift each oatcake using a spatula and place onto a lined baking sheet. I like to keep the oatcake in the cutter till transferred as they can be quite delicate.

Bake at 200c for 20 minutes before carefully flipping over the oatcakes and continuing to bake for another 10 minutes.

Gently transfer to a wire rack to cool, then store in an airtight tin.