While it wasn't quite as hard work as Ellis was making out in the first picture, I did recruit him on my seasonal foraging duties. There is a hill near our old house where it is plentiful, but we struggled to find it in our new area.  A few patches here and there on one of our favourite walks was all, andI was worried we hadn't brought home enough Wild Garlic. But 2 large pots of pesto and a massive batch of cheese and wild garlic biscuits/scones later, I am confident we will have our fill...and that we will repel any Vampires from the entirety of Central Scotland.

I didn't use any recipes...the pesto is cashews, parmesean, olive oil and a ton of wild garlic (maybe too much, it is POTENT) and the scones are just my standard American biscuit recipe that I use for everything and can't remember where I know it from:

500g/4 cups of flour

3t of bicarb (baking soda)

125g/8T of cold butter

250g/ 1cup of grated strong cheddar cheese (the eye-wateringly strong the better)

100g/1/4 cup of wild garlic pesto

200g/ 2 cups of chopped wild garlic leaves

120ml/ 1/2 cup of milk

Mix flour and baking soda. Chop butter into small pieces and work with fingers into flour until it becomes crumbly. Mix cheese into the dry mix, leaving a bit aside to sprinkle later. Add milk and wild garlic. Work with hands until it forms a dough, adding a bit more milk or flour if needed. Roll or pat out onto a lightly floured surface and cut out circles.

Sprinkle with a bit of left over cheese and bake at 180C/ 360F for 8-10 minutes. Makes 24.

Although I am quite severely dairy intolerant, these were simply too good to pass up with tomato and butter bean soup.