Behind my house the woods are full of wild garlic.  Plenty of dogs and foxes as well, so I usually give the leaves a good wash and cook them too.  No garlic leaves? – just use the same amount of spring onions, young leeks or chives.  Hard not to eat one or two muffins straight out of the tin … but they are also good with soup. 

• Ingredients: 1 handful of fresh wild garlic leaves (see above), a small courgette, 125g butter, 2 eggs, approximately 300 ml plain yoghurt, 375g self raising flour / 375g plain flour plus 3tsp baking powder, 75g grated parmesan cheese, salt and pepper

• Method:  In a non stick pan, sweat the chopped garlic and grated courgette in all the butter plus 1tsp of olive oil.  Season with salt and pepper.  Leave to cool. Put the flour in a largish bowl, add the yoghurt and stir roughly together.  Crack the eggs into a smaller bowl, grate in the parmesan and mix together.  

Turn the buttery garlic and courgette mixture into the bowl of flour.  Give it a stir.  Then add the egg and cheese.  Gently fold the ingredients together until the mixture is more or less evenly distributed lumps.  If it seems dry, add a small amount of water or milk.

• Cooking: Spoon the mixture into an oiled 12 cup (or 2 x 6 cup) muffin tin – then mix up 1 Tbsp water, 1 Tbsp milk or cream and 1 Tbsp of grated cheese.  Distribute this roughly across the tops of the muffins before placing in the middle shelf of the oven. Bake at 180°C for 25-30 minutes. Easy.