Spice-rubbed cauliflower, pan-fried and roasted until deeply golden, on a silky white bean purée with a wild garlic chimichurri. A vegetarian main worth making now, while wild garlic is in season.

Soft ricotta dumplings packed with wild garlic, parmesan and lemon, served in a warm tomato sauce. Malfatti means "made badly" - rustic, irregular and completely the point.

Two lamb breasts, one extraordinary centrepiece. Stuffed with wild garlic, toasted pistachios, anchovy and goat's cheese, rolled and braised low and slow until deeply tender and melting. The best-value cut on the counter, done properly.

Soft, stuffed flatbreads filled with wild garlic and feta and finished with a glossy wild garlic butter. The perfect thing to make while the season lasts.

Silky bay custard in crisp pastry, topped with sharp elderberry jam. A simple foraged dessert for late summer, made with cooked elderberries for safety

Wild garlic butter beans with spiced lamb meatballs, fennel, and flatbreads. A fresh, high-protein spring recipe full of flavour and texture.