When cooking with wild garlic, it's the leaves rather than the bulb which are used, giving a really fresh "green" flavour, if that makes sense?  This is delicious spread directly on really good bread, mashed into potatoes, sliced into disks and melted on steak, sautéed with king prawns - happy days!

We've only got four portions this week, because the garlic is only just peeking above the ground, but by next week or the week after, the kitchen garden will be awash with it, so if it shows out of stock, come on back next week!