Step 1 Wash & pick through the wild garlic leaves

Step 2 Blanch them by briefly plunging them into boiling water then removing to iced water.

Step 3 Once cool squeeze out the excess water.

Step 4 Toast the walnuts in the oven for a few minutes until the skins begin to crisp up. Allow them to cool then rub them between your palms to remove most of the brown skin, which can be a little bitter.

Step 5 Now place the leaves, walnuts, grated Vintage Devon Oke and pepper into a food processor blitz them up.

Step 6 Once it begins to resemble a paste begin to slowly trickle in the oil while continuing to blitz.

Step 7 Try to get it to emulsify to a thick sauce, but don’t worry if you don’t, it will still taste great and keep in the fridge for a week or two.