Now is a good time to harvest wild garlic leaves and blend them with some olive or rapeseed oil; store it in your fridge for when the season finishes. It makes a great convenience sauce when tossed into pasta with Parmesan or spread on toast like this.
This is great as a sharing dish at the beginning of a meal, instead of bread. There are some nice, young, new-season garlic bulbs on the market now, as well, which simply need baking whole or halved and just spread onto the bread.
8-12 slices of ciabatta or sourdough
A handful or two of wild garlic leaves, washed and dried
200-300ml olive or rapeseed oil
4 bulbs of new season garlic, halved
Preheat the oven to 200C/gas mark 6. Place the garlic on a roasting tray and bake for about 35-40 minutes or until soft. If they start to colour too much, just cover with foil.
Meanwhile, blend the wild garlic in a liquidiser with just enough oil to make a thick paste. Grill the bread and serve on a sharing plate or board with the garlic bulbs and the wild garlic sauce in a pot.