Wild Garlic Macaroni Cheese (6)

I love foraging for wild garlic on my local walks and am always looking for new ways to use it. This green and cheesy pasta from Thomasina Miers is also a great way to use up odds and ends of different cheeses- the more variety the better. If you like crisp pancetta or melted anchovies can be added to the sauce. If wild garlic is hard to find then bulb garlic can be used instead and wilted spinach or kale added for colour.

Sopa de Ajo (4)

A favourite Spanish soup from ” Cook “, the first recipe book by Thomasina Miers which I bought in 2007 and which i think is now out of print. If your guests are squeamish about runny eggs poach the eggs in the soup or separately before serving , but the Spanish would never do this!