Flavouring oil is an interesting way to add a personal touch to recipes. Incorporating wild garlic into oil means you can inject this unique flavour into all manner of dishes, from salad dressings to sauces. Once made, the oil can be kept in the fridge for up to a week.

The oil can be drizzled over salads, rubbed over meat before cooking or incorporated into emulsions, as Pete Biggs demonstrates in his wild garlic mayonnaise recipe.