The humble onion bhaji has been transformed by adding ribbons of wild garlic into the batter.
Mix together the chickpea flour and spices in a bowl.
Rinse the wild garlic leaves and pat dry.
Thinly slice the wild garlic and the onions and add them to the spiced chickpea flour mix.
Toss the wild garlic ribbons and the sliced onion to ensure they are well coated.
Slowly add the first 100ml of the beer (or water) and stir until a smooth, thick, sticky batter has formed around the wild garlic and onions. You may not need the extra 50ml of beer - use as required.
Cover the bottom of a heavy bottomed sauce pan or frying pan with 1-2cm of oil.
Heat the oil to roughly 165C. You can test that the oil is ready by dropping a small amount of batter into the oil - it should bubble immediately.
Scoop up roughly 1 heaped tbsp of the onion bhaji mix and carefully spoon into the oil. Repeat with a few more spoonfuls, being careful not to overcrowd the pan.
Let the first batch of bhajis cook for 4-5 minutes or until they are golden brown.
Carefully turn the bhajis over and cook for another 4-5 minutes until golden.
Remove the bhajis from the oil once cooked and drain on kitchen paper.
Repeat the process until you've used all of the mix.
Serve while still hot.
If you want to make the bhajis ahead of time, allow to cool completely and keep covered until required. Reheat in an oven for 15-20 minutes at 180C or until piping hot.