Get your hands on some luscious wild garlic before the season is over. Rachel B made this lasagna last week and was entranced by the lurid green of the ‘white’ sauce. Recipe from bbcgoodfood.com.
If you don’t have 450g mushrooms, supplement with grated courgette, carrot and/or some finely sliced leek.
Don’t have time to mess about with lasagna? Here’s a quick alternative. Make a simple spaghetti sauce by sauteeing chopped mushrooms and cherry tomatoes in butter and a dash of white wine. Stir in and wilt lots of chopped wild garlic. Season well, then stir the cooked spaghetti through the mix with plenty of EV olive oil, grated parmesan and chopped parsley.