Well, some people have ‘liked’  the photo, so here’s the recipe. Our ingredients cost well under a pound to make two big jars full, and two of our regular young people did all the work making it. It’s a very flexible recipe – more or less of one or another ingredient will change the taste, so make it how you like it!

1. Gather your fresh leaves. Avoid getting leaves from areas where dogs are walked.

Wild Garlic ‘Ransom’

Identification: fleshy leaves which smell of garlic when crushed. In late spring there will be white flowers, which are also edible. Check the garlic smell of each leaf, as it can be confused with daffodil leaves (mildly toxic) or get mixed up with grass (edible but stringy). Wild garlic grows in damp places and woods. Pick leaves from the base, making sure not to pick all the leaves from a single plant and only pick from abundant clumps.

Young stinging nettles

Identification: this plant stings you with its injection needle hairs. Nettles are most tender when they are growing fast, in the spring. Use gloves and/or scissors to avoid being stung. Alternatives: any strong flavoured green leaf can be used. Rocket, landcress, watercress, parsley, sorrel, chickweed …We picked a bowl of wild garlic and a handful of nettle tips, which pressed down to make one cup of chopped leaves.

2. Wash the leaves. Pick out any dried up leaves. Pour boiling water over the nettles to wilt them – this stops them from stinging you. Chop/ tear all the leaves.

3. Toast a cup of sunflower seeds (or other seeds or nuts) in a saucepan on medium heat until they start to brown. Optional – add a splash of soy sauce to the seeds immediately after taking them off the heat.

4. Blend the toasted seeds. Add the chopped leaves, a lump of cheese and a quarter cup of oil and continue to blend until smooth.   Serve however you like. We stirred it into drained pasta, and it was very tasty. It should keep for a few days in the fridge, and can be frozen.