Wild garlic is flourishing at the moment with a little foraging it adds a wonderful fresh note for this time of the year!

Serves 4

250g leeks, finely sliced, use green parts too

6 wild garlic leaves, finely shredded

30g butter

3-4 eggs, beaten

125g ricotta or cottage cheese

25 g freshly grated parmesan cheese

salt + pepper

Method

Melt the butter in a small to medium frying pan. Add the leeks and gently cook for 8-10 mins, until soft.

Add the wild garlic leaves and cook for another 2 mins. Mix the beaten egg with the ricotta or cottage cheese add the leeks and combine. Season with salt and pepper and drop generous spoonfuls of mixture into moderately hot pan with the melted butter.

Cook for 2-3 mins then carefully flip and continue on other side. Keep warm in oven and continue until all the mixture is used up.

Served with squeeze of fresh lemon.