If you’ve been cycling or walking through the nearest forest recently you may have picked up a quite strong scent of garlic in the air. In season between late winter and spring, wild garlic grows in prodigious quantity in damp, deciduous woodland. It can be identified not only by its garlic-like scent, but also by its distinctive lush green leaves and pretty white petals. If you can get your hands on some, and I’d be surprised if there isn’t any nearby, then it has many culinary applications, just like a wild garlic pesto.

1. Gently toast your sunflower seeds until golden brown. Tip the wild garlic, toasted seeds, oil and lemon juice into a food processor and blend until smooth.

2. Transfer the pesto into a large mixing bowl and beat through the cream cheese. Cover and leave to mellow for 24-hours (though this isn’t necessary).

3. Serve on a bed of pasta (allow 80-100g per person) with a scattering of sunflower seeds.

Enjoy!