The bright green, spear-shaped leaves of ramsons start poking through the earth in early spring. They’re often found in ancient woodland, thickly carpeting the floor and exuding a pungent, garlicky odour into the air.

There’s a small patch near our house from where we occasionally pick a handful leaves. After a quick rinse under a cold tap and a pat on some kitchen roll, a couple of thinly sliced leaves add an extra zing to a plain omelette or a warm, grilled cheese croissant.

Try whizzing half a pack of softened butter (125g) with about a dozen or so leaves in a mini food processor. It’s really quick and is perfect for adding to sauces, pan fried mushrooms or spreading on slices of a crusty loaf to make an alternative version of garlic bread!