The year we opened one of our customers, Alex, presented me with bunches of wild garlic foraged in Dorset and I exchanged it for bread, a ritual we have repeated yearly ever since. Besides the wonderful flavour, wild garlic is robust and so retains its shape and colour when baked in bread or on pastry. I recommend adding it to any of the plain breads you find in this book or using it to top focaccia. These flatbreads are inspired by
