10 fresh garlic leaves (washed and roughly chopped, approx 25g) 1 egg yolk. 1 heaped tsp Dijon mustard. 125ml vegetable oil. 50ml extra virgin olive oil. Juice of ½ a lemon. Pinch of salt.

Older, bigger leaves have an unpleasantly tough texture, but can still be used to flavor soups, sauces and stews using what I call “the bay leaf method”: take a dozen or so large field garlic ...

Blend oil with wild garlic leaves and whisk into shop-bought — or your own — mayo. Start off with egg yolks or aquafaba, whisk in olive oil and add the wild garlic oil when it emulsifies. 4.

The garlic leaves grow through April, May, and June. The bottom leaves then start to turn brown in July. This is a sign that the big bulb of tasty goodness is awaiting below ground.

This recipe is quick and very easy, with plenty of scope for variations. I add the spinach and wild garlic leaves right at the end, when the soup is off the heat, so it simply wilts.