Wild garlic pesto

Are you familiar with Ramsons; aka wild garlic? Fortifying and super tasty, you’ll find it in the woodlands or on the waysides, as abundant as the grass. You can eat the leaves, the flowers and the bulbs. This recipe for pesto is quick as an Italian kiss, easy as pesto-pie and universally popular.

2 cups packed wild garlic leaves

2 cups cashew nuts, soaked 4 hrs

¾ cup olive oil

3 tbs lemon juice

4 tbs nutritional yeast flakes

1 ½ tsp salt (or to taste)

Chuck all the ingredients in a food processor and blend until the cashews are in little pesto-sized chunks. That’s it. It’ll last for 3 weeks or more in the fridge if you can manage to keep your hands off it.

Gorse flower brazil nut milk

Here by the coast near St Davids we’re surrounded by the constant sunrise of gorse bushes in flower, shrouded in their sweet, coconutty fragrance and bursting with anti-oxidants. I love the look of consternation on the sheep’s faces when we stop to eat them on the moors.

Primroses would be delicious or any other edible flower with a sweet subtle perfume. When you’re picking remember to leave 3/4 or more of the flowers for the bees.

First make brazil nut milk. 1/2 cup brazil nuts (soaked if possible) to 2 cups of water. Whizz in the blender for a good minute or two until all the milk is out of the nuts, then strain off the pulp through a nut milk bag, muslin cloth or fine mesh sieve.

Add a pinch of salt (and a date or two if you want the extra sweetness) then add the gorse flowers – we put in two big fistful’s but even a small handful would give you the amazing colour and a lovely bouquet. Blend til smooth.

You get a ‘head’ of gorse fibre on top which you can skim off (or eat it if you’re a well-seasoned gorse-hound like Charlotte).

Drink. It’s sublime. The perfume wafts up through your head like a mist and any negative ideas drift off in a silent pooff, like dandelion seeds in the breeze, leaving nothing but a soft yellow glow like spring sunshine…