Wild garlic and cheddar flatbreads

Pour the yogurt and olive oil into a high-powered blender, then scatter in the wild garlic. Season well with salt and blitz until smooth and pale green.

Sift the flour, baking powder and 1 tsp of salt into a large bowl. Make a well in the centre and pour in the yogurt mixture. Stir to combine, then work with your hands to form a soft dough. Knead on a lightly floured work surface for 4-5 mins or until soft and smooth. Split into six balls.

On a floured surface, flatten out each ball to roughly 18cm x 18cm. Sprinkle over the grated cheese and fold the dough back on itself. Re-roll it back to its original size.

Heat a frying pan over a medium-high heat. Lower a flatbread into the pan and cook for 2-3 mins on each side or until golden and puffed up. Repeat with the remaining flatbreads. Serve with a generous smear of salted butter.