At this time of year wild garlic is in season and you can find it at farmers markets or else forage for it yourself. It grows in wooded area’s and has a long broad green leaf with a subtle soft smell of garlic. I love to chop it up finely, whip together with softened butter and use to pan fry sole. It's also delicious as a pesto instead of using basil, just place a big bunch of wild garlic in a food processor with some grated parmesan, pine nuts and lots of olive oil – fantastic wrapped through pasta or drizzled over grilled meat or fish. At the moment in the restaurant I am folding it in to creamed potatoes and serving with roasted lamb and peaches. The flowers are less flavoured but are so beautiful for garnish.