Quite an aromatic and pungent flavour greets you in many of the woods around here at this time of year. The smell of wild garlic which is vaguely disorientating outside of a kitchen when you come across it deep in woodland. In the past I have made a pesto or thrown the leaves into a risotto or fried it up with gnocchi. This year I thought it time to try something new. It can be found from late March til May time and tastes better before the flowers emerge but the flowers are