These wonderful spring leaves are just starting to appear now. If we can get our hands on enough you might see some appear in your veg box over the next month. That is unless you have your own favourite foraging spot!100g wild garlic leaves
50g onion or shallot
50g walnuts
200ml olive or rapeseed oil
50g hard cheese e.g. Parmesan or goats cheese
Half tsp each of salt and sugar
Blend garlic leaves, onion, walnuts, and oil in a food mixer until chopped finely. Stir in finely grated cheese, salt, and sugar.
Store in a closed container in the fridge for up to 5 days or freeze.