The wild garlic season seemed to start particularly early this year - I'm sure I picked some in late February, which is a personal record. Now it's coming into flower and before too long the season will be over for another year.
Wild garlic is one of those plants that seems to grow in abundance or not at all. It can be tantalisingly elusive, but then once you discover a good spot, it will reward you year after year.
Bubble and squeak is one of those dishes I am happy to eat at any time of day, and all the more so if topped with a poached egg. I ate the dish below for breakfast, but if you find garlic a bit much at breakfast time, it will be just as good for lunch or dinner.