Clams, Cannellini Beans, Tomato and Wild Garlic Sauce.

This is a delicious tomato and garlic sauce and can also be made when wild garlic is out season with traditional garlic cloves.

Soak the beans overnight in cold water - add a splash of vinegar to the water as the acidicy softens the skins.

Drain the soaking water from the pan and refill with fresh water - do not add salt.

Add some halved and de-seeded tomatoes, a large hand full of wild garlic leaves (if using traditional garlic add a few cloves with the skin on), a small peeled potato, and cook the beans on a low simmer until tender -  this is a long slow process.

When the beans are cooked remove the potato and add to a dish, remove the tomatoes too and slide off the skins, discarding them, (if using traditional garlic squeeze the pulp from the skins into the dish and discard the skins).

Drain a little cooking water into the dish and mash into a paste.

Drain the beans, but leaving enough cooking water in the pan to form a sauce when added to the tomato and potato paste, but discard the wild garlic leaves.

You should now have a bowl of beans in a wild garlic and tomato sauce - season with salt and pepper and mix together.

In a pan heat half a small glass of white wine and when boiling add the clams - cook for a few minutes, shaking occasionally until the clams open, then spoon the clams over the beans.

Carefully drain the cooking liquor from the pan leaving any sand at the bottom - and drizzle over the clams and beans.

Garnish with a few finely chopped wild garlic leaves (and flowers if you can get them) and serve.