Wild garlic leaves are widely available to forage for in British woodland from early spring and make an excellent alternative to spinach in this recipe.
Heat the butter and 2tablespoons of the olive oil in a pan over a medium heat. Add the spinach or wild garlic, season with salt and pepper and cook gently for a couple of minutes until soft, stirring occasionally. Remove from the pan, cool slightly, then gently squeeze to get rid of any excess wate