Wild garlic flower and cheese popovers

Batter rather than choux paste is the base for these popovers, which are similar to Yorkshire puddings in preparation and baking, as well as in the end result. The wild garlic, a springtime treat, adds not the fragrance of rose or lavender, but a punchy savoury quality that makes these crisp yet tender morsels the perfect accompaniment to drinks. Strip the flower heads from the stems and then chop these as you would chives.