Why I’m going wild for weeds

EARLY summer is an ideal time for foraging, when the leaves on plants such as dandelions are at their best. My favourite is what I thought were wild garlic leaves, which, when cooked, turn into garlicky flavoured greens. But having shared a photo on Instagram, my audience pointed out I’d actually got a threecornered leek. Thankfully, being part of the same group of plants, they are safe to eat and share the anti-inflammatory substance allicin. Blitz it with olive oil, parmesan, pine nuts and seasoning to make a foraged green pesto.