More wild garlic action! The wild garlic I picked the other night got processed and stored in the fridge in olive oil. First up, a wild garlic tart. A very short short-crust pastry (3 parts butter to 5 parts flour) is blind-baked and then lightly brushed with Dijon mustard (Sarah Raven’s idea). A filling of 2 eggs plus 2 more yolks, single cream, salt, pepper and wild garlic, with goats cheese crumbled on the top. Next up, wild garlic mash. Make your mash as usual and add the wild garlic. Thirdly, slow-braised lamb shoulder (add some water, wine or stock, onions and some kombu to a pot and cook at 150c for about 4 hours). Serve with wild garlic mash and top with wild garlic pesto. Yeah bwoy!