Wild garlic

small sea scallops • fresh shelled peas (about 150 grams) • asparagus spears • wild garlic • risotto rice (about 200 grams) • salt and pepper • butter • olive oil

spaghetti (200 grams) • bay scallops (250 grams) • wild garlic leaves • unsalted butter (10 grams) • thyme • shallot • light sour cream (150 grams) • smoked paprika

butternut squash, peeled and seeded • red onion • duck gizzards (250 g) • Sliced raclette cheese with wild garlic (or regular raclette cheese) • Shelled walnuts • Olive oil • Salt and pepper

flour of your choice (about 500 grams) • water (300 ml) • fresh yeast, not dry • salt • Seed mix (optional) • wild garlic

pork shoulder chops • potatoes (about 600 grams) • carrots (about 350 grams) • mushrooms (such as boletes, about 350 grams) • onions (sweet onions, if available) • water (500 ml) • veal stock powder • vegetable oil • olive oil • Herbes de Provence • Coarse sea salt, black pepper, wild garlic (or garlic powder), parsley

eggs • all-purpose flour (35 grams) • cornstarch (30 grams) • soy or oat cream (250 ml) • shredded Swiss cheese (about 50 grams) • Salt and pepper • Espelette pepper (or substitute with a pinch of cayenne) • Fresh parsley • Chives • Wild garlic (optional) • small zucchini • carrot •

large slices deli ham • eggs • white mushrooms, sliced (about 250 grams) • heaping tablespoons heavy cream • Swiss cheese, grated (about 100 grams) • Butter • Olive oil • Dried wild garlic powder or chopped parsley • Salt, pepper

chicken leg quarters • sliced frozen white mushrooms (about 500 grams) • sliced frozen onions (about 80 grams) • tomato sauce, homemade or store-bought (about 350 grams) • water (about 50 grams) • chicken bouillon cube • green olives • dried wild garlic (or substitute 1 tablespoon minced fresh garlic) • herbes de Provence • olive oil • coarse sea salt (such as gray sea salt) • black pepper

quail eggs • rice paper wrappers (about 6 inches/16 cm in diameter) • Vietnamese coriander leaves (laksa leaves) • wild garlic flowers • finely ground fleur de sel (or fine sea salt) • smoked paprika

chicken breasts, preferably free-range • Olive oil • thick crème fraîche (15% fat) (about 45 grams) • half-and-half (about 250 ml) • dry white wine (about 100 ml) • fresh white or brown mushrooms (about 150 grams) • Fresh tarragon leaves or dried tarragon • Salt • Pepper • Grated nutmeg • Ground wild garlic or chopped chives (optional)

fennel bulbs (see tip in link) • Italian eggplant • light cream (about 200 ml) • onion • garlic clove • wild garlic pesto (homemade, see recipe in link) • grated Parmesan cheese (about 30 grams) • drizzle of olive oil (see tip in link) • Salt and pepper

large onions • pat of butter • flour • water (about 1.5 liters) • Salt, pepper • dry white wine (such as Pinot Gris) • Dried wild garlic (for garnish) • French baguette • Shredded cheese • little olive oil

For the tart crust: • rolled oats (about 90 grams) • cornstarch (about 10 grams) • soy milk or skim milk • water • oil • grated Parmesan cheese (about 30 grams) • Salt • For the filling: • leek, thinly sliced • smoked salmon (about 100 grams) • whole eggs •