A British-foraged twist on the classic Chinese spring onion pancake, using wild garlic in place of spring onion. Flaky, fragrant and utterly delicious.

1. In a mixing bowl, combine the bread flour and salt with a fork. Gradually add the warm water and continue mixing until the dough comes together.

2. Gradually work in the vegetable oil and knead by hand until the dough has a smooth surface. If it feels too wet, add a little extra flour and continue kneading.

3. Shape the dough into a ball and place it back in the bowl. Drizzle with a little oil and leave to rest for one hour.

4. In the mean time, make the paste filling. In a bowl, combine the plain flour, white pepper powder, salt and Chinese five spice. Heat the vegetable oil in a pan until just smoking, then pour it over the dry mixture and stir until a paste forms. Set aside to cool.

5. Wash the wild garlic leaves thoroughly and dry well. Slice each leaf into three strips lengthways, then finely chop into small pieces.

6. Divide the rested dough into 4 equal portions. Roll one portion into a thin rectangle, brush with a quarter of the paste, and scatter over a  quarter of the wild garlic. Roll the sheet down from the top to form a log, then stretch it slightly and cut along the length — stopping just before cutting all the way through. Repeat with the remaining portions.

7. Roll both ends of each log into coils, then stack one coil on top of the other. Leave to rest for 10 minutes.

8. Using a rolling pin, flatten each coiled portion into a thin round sheet.

9. Heat a generous amount of vegetable oil for shallow frying in a pan on medium heat. Fry each pancake for 2–4 minutes per side until golden brown. Use two wooden spatulas to continuously press and puff the pancake as it cooks — this pushes oil into the layers and creates a wonderfully flaky texture.