Cheesy Wild Garlic Dough Balls

1. Tip the flour into a large bowl. Add the yeast, sugar and a pinch of salt. Finely grate in the Parmesan and whisk together.

2. Warm the milk in a small pan till lukewarm – hand-hot is perfect. Pour the milk into the flour, add 1 tbsp olive oil and stir together to make a rough dough. Turn out onto your work surface and knead for 10-15 mins, till the dough is soft and elastic. Cover the bowl with a tea towel and set aside for 1½-2 hrs, till doubled in size.

3. Meanwhile, drain the bocconcini and slice each ball in half.

4. When the dough has doubled in size, divide it into golf ball-sized pieces. Flatten a piece and place a piece of bocconcini in the middle. Wrap the dough around it and pinch to seal. Roll into a round and place on a baking tray with the seam side down. Repeat with the remaining dough and bocconcini, leaving a gap of 1cm between each ball. Cover the tray with a tea towel or beeswax paper. Set aside for 30 mins and let the dough balls rise till around doubled in size.

5. Warm your oven to 220°C/Fan 200°C/Gas 7. When the dough balls have risen, uncover the tray and slide it into the oven. Bake for 20-30 mins, till well risen and golden brown.

6. While the dough balls bake, finely chop the wild garlic. Melt the butter in a small pan on a low heat, then stir in the wild garlic with a good pinch of salt and pepper. Cook for 2 mins, stirring, till the wild garlic has wilted.

7. Take the baked dough balls out of the oven and spoon over the wild garlic butter. Leave to soak for 1-2 mins, then serve warm as a side for your favourite pizza, pasta or salad.