Wild garlic borek

Method

• step 1

  Wash the wild garlic well and shake dry. Tip into a food processor and pulse a few times until roughly chopped. Finely slice the spring onions. Heat the oil in a large frying pan over a medium heat and stir in the wild garlic and spring onions. Cook for 2 mins until just wilted, then transfer to a bowl. Leave to cool slightly.

• step 2

  Heat the oven to 200C/180C fan/gas 6. Crumble the feta into the bowl of wild garlic and stir in the grated mozzarella, then season with black pepper. Melt the butter in the microwave in short 20-second blasts, then butter the base and sides of a 23cm springform cake tin. On a clean worktop, lay a sheet of filo pastry with the longest side closest to you. Brush with the butter all over and spoon over a quarter of the wild garlic and cheese filling in a long line around 5cm from the bottom of the pastry. Flip up the bottom and roll upwards so it resembles a long cigar, then hold one end and twirl it around into a spiral and arrange in the centre of the cake tin.

• step 3

  Lay a sheet of filo on the counter, brush with butter and top with another sheet of filo (the first cigar only uses one sheet), then fill and roll as before. Repeat the process to use up the sheets and give you two more cigars, then arrange each in the cake tin, around the central spiral, so it looks like a snail shell.

• step 4

  Brush generously with the remaining melted butter. Crush the pink peppercorns, if using, with the end of a rolling pin and sprinkle over the borek, along with the sesame seeds, oregano and some flaky sea salt. Bake for 35-40 mins until crispy and golden. Remove and leave to sit for 10 mins before removing from the cake tin to a serving plate. Cut into wedges to serve. Will keep chilled for up to three days. Reheat in an air fryer on low to warm through and crisp up. Can also be served cold.