Ingredients:

Four leaves of hedge garlic (Alliaria petiolata) Or 1 bulb of garlic to bake.

2g fresh Chickweed (Stellaria media)*

1 garlic clove raw

50g pine nut

150g of feta cheese

2tbsp extra virgin olive oil

1tbsp lemon

pinch black pepper

optional ½ tbsp of basil or coriander.

Roughly Chop hedge garlic leaves and heat in a warm oven for 1 minute/ peel and bake garlic clove at 175° (350°F) for 45m-1hr. Allow to cool. When cool, purée all ingredients together for final result.

* can be substituted in part by garden sorrel (Rumex acetosa):  boil, drain, use.