In celebration of last month's wild garlic - now on it's last legs - guest blogger, Matilda Moreton, shows us how it's done with some snaps of her foraging finds and her wild garlic pesto:
Crunchy garlic flower salad
1 crunchy cos or romaine lettuce
1 handful of chopped assorted wild garlic leaves
A few small leaves of garlic mustard
1 handful of assorted garlic (and garlic mustard) flowers
1 crunchy cucumber
A dash of blue cheese perhaps?
And highly recommended with fish on Friday!