The wild garlic season is short; soon after flowering, wild garlic dies back. If you are fortunate, you may be able to forage early wild mint. Forage both to make this delicious minted pea and wild garlic soup from The Forager's Handbook.
This pie from Eggs All Day is filled with chard and tangy feta cheese, with an egg or two cracked on top before being baked. It doesn't matter if the yolk is a bit hard once baked - the combination of flavours will be heavenly all the same.