Wild garlic flower, walnut and Lancashire cheese biscuits

Another version of cheese biscuits, these are a springtime recipe, when wild garlic can be foraged on heaths and in hedgerows. Use the tender leaves raw in salads, the tougher leaves in soup and pesto and the flowers in all manner of baked goods for more ideas. Strip the individual star-like flowers from the flower head and then chop the stems as you would with chives.