Wild cooking offers a chance to appreciate much subtler flavours and gives you a wonderful sense of getting ‘back to basics’.

This is a simple recipe for bread which can be flavoured with foraged wild garlic and formed into mini flatbreads to create a warming and aromatic evening snack.

Ingredients: One mug plain flour, pinch of salt, a tbsp oil, enough water to form a dough and (optional but highly recommended) a few good handfuls of fresh wild garlic.

Equipment: - Mixing bowl, measuring jug, knife and chopping board, frying pan or skillet, spatula.

The very first thing you need to do for this recipe is to go foraging for wild garlic, the ingredient that will make your wild cooking truly authentic. Wild garlic grows in dense clusters of green that blanket woodland floors. They give off a strong, attractive garlic smell that fills the air and their edible flowers and leaves have a much more delicate flavour than their culinary counterpart.

Foraging is a great way to get to know your surroundings. Even if you’re not in the mood for wild garlic, before settling down by your fire to bake, take a look at the sights and smells that surround you, breathe in the fresh air and work up an appetite for your delicious wild cooked breads.

To make the dough, simply combine together the dry ingredients (flour and salt) in your mixing bowl and slowly add the oil then the water as you combine the ingredients with your hands. Take a moment to be mindful here, feel the textures of the dough as it transforms, watch the glowing embers of the fire, listen for rustling leaves or birdsong in the distance. Wild cooking is a time for soaking in these moments of calm and relaxation, to get the full outdoors experience. The dough should come together to form one, smooth ball.

Chop up the wild garlic (if using), both the flowers and leaves are edible and I would definitely encourage you at this stage (if you haven’t already) to have a try of your freshly collected harvest. Sprinkle the dough with the remaining wild garlic and work it in.

Portion out the dough and shape it into thin rounds. Heat up the frying pan or skillet over your embers, adding just a tiny dash of oil to prevent the bread sticking. Cook each flatbread for a couple of minutes, until the dough puffs up with bubbles and the bottom looks golden brown in places. Flip over and cook the other side before settling down to enjoy.

New skills, like how to safely build a camp fire, how to forage and identify edible plants and basic cooking are all aspects of Myplace – the Lancashire Wildlife Trust’s ecotherapy partnership project with Lancashire Care. Through helping to connect people with the outdoors, Myplace offers a natural way to wellbeing that empowers people to take action for communities, wildlife and their own health.

Find out more: www.lancswt.org.uk/myplace