Wild garlic mayonnaise

First make the wild garlic oil for the mayonnaise. Rinse the wild garlic, then blanch of 35 seconds in a pan of heavily salted, boiling water. Drain the water and plunge into some iced water, then pat dry with some kitchen towel

Chop the wild garlic roughly and add to a blender, then pour in the rapeseed oil. Start blitzing on a low speed, then increase in speed for 30 seconds to 1 minute, until the oil is a bright, vibrant green colour

Pass through a fine sieve, then through a sheet of muslin or a coffee filter. Keep in the fridge until needed

Whisk the egg yolks, mustard and vinegar in a bowl until smooth. Continue whisking and pour in a thin, steady stream of the wild garlic oil

Keep whisking and pouring until all of the oil has been absorbed and has emulsified with the egg mixture - you should be left with a nice, thick green mayonnaise. Season with salt and pepper and serve