SPIRALS OF FLAVOUR

These delicious pastries are light and perfect for springtime. To make 8: Place 40g of wild garlic leaves, 25g of basil leaves, 125ml of extra-virgin olive oil, 65g of pine nuts, 1 peeled and crushed garlic clove, the juice of 1 lemon and 3 tbsp of hard cheese in a food processor and season. Blend on high until smooth. Adjust the seasoning as required, then cover and chill until needed. In a bowl, stir together 600g of plain flour, 1½ tsp of salt and 2¾ tsp of active dry yeast, gradually stirring in 3 tbsp of extra-virgin olive oil, followed by 375-450ml of hot water to make a rough, craggy dough. Turn onto a floured surface and shape into a ball. Knead with floured hands until soft and elastic, approximately 10-12 mins. Place in a clean, oiled bowl and cover loosely with a damp tea towel. Let the dough rise in a warm place for approximately 2 hrs until doubled in size, then turn out and knock it back. On a lightly floured surface, roll the dough into a 45 x 30cm rectangle. Spoon a layer of the sauce all over the dough, spreading it out evenly and reserving any remaining for another time. Roll up the dough like a sausage and cut across it into 8 slices. Arrange on their sides, cut side up, in a muffin tin lined with paper muffin cases. Brush the tops with more olive oil and cover loosely with a damp tea towel. Leave to rise in a warm place until puffed, approximately 45-60 mins. Preheat the oven to 190°C/gas mark 5, then bake the buns for 25-35 mins until golden-brown. Remove and allow to cool in the tin before serving warm or at room temperature.