150g wild garlic leaves.

200ml Greek yoghurt.

2 tbsp Rapeseed oil.

1 lge brown onion, chopped.

3cm ginger, peeled and grated.

2 green finger chillies, finely chopped.

1 tsp ground cumin.

½ tsp ground black pepper

1/3rd tsp turmeric

8 boneless skinless chicken thighs

¾ – 1 tsp salt

Wash the wild garlic, cut off the stalks and leave a third of the leaves to one side. Roughly chop the rest and throw into a blender along with the Greek yoghurt and blitz. Leave to one side.

Heat the oil in a large lidded frying pan over a medium heat and when hot, add the onion. Fry until translucent then add the ginger, green chillies, cumin, black pepper and turmeric and fry until the onions are golden (another 5 mins). Then add the chicken thighs, stir to mix and cover with the lid. Cook for 20 minutes, turning every now and then.

Turn down the heat, add the wild garlic and yoghurt mixture and the salt, stir to mix and cover for 5 minutes. Check the consistency of the sauce, you might need to add a little splash of water. Add the remaining whole garlic leaves and cover for another 5 minutes until wilted.

Serve hot with rice, naan or roti. A little mango chutney won’t go a miss either.