It’s wild garlic season, so why not try this lovely recipe from Michael Blades, head chef at Upstairs by Tom Shepherd

Delicious and versatile, Michael’s recipe is awesome served with pasta dishes, tossed with roasted new potatoes – or alongside one of his favourites, steak and chips!

 Ingredients:

• 150g washed wild garlic

• 100g spinach

• 60g lightly toasted pine nuts

• 60g parmesan

• 150g extra virgin olive oil

• 1 lemon zest

• Maldon sea salt

Method:

Place all of your ingredients into a blender. Blend until you have a nice coarse pesto. Season with Maldon sea salt.