My favourite is to lightly shred lots of young wild garlic leaves, add
salt, lemon juice, lemon zest, lots of coarsely ground black pepper
and a few nobs of butter. The mix is then used as a stuffing for
chicken or boned, rolled shoulder of lamb. The very young, recently
emerged flower spikes ( a fiddly job to pick, but worth the effort)
are wonderful if steamed and tossed in butter or drizzled with a light
hollandaise sauce, while the opened flowers can be added to salad for
a gentle garlicky infusion. The only thing I don't eat is the bulb -
I find that it leaves a slightly odd after-taste.