I’ve become addicted to weed(s) of the wild variety…. Defrost a pack of filo pastry and cut the sheets in half. Wearing gloves, collect a handful of borage, nasturtium and young stinging nettles. Soak in cold water, discard the stalks and set the borage and nasturtium flowers aside. Immerse leaves in boiling water for just 30 seconds and drain. Mix into a cup of ricotta with salt and pepper, and pipe a line of the mixture onto the pastry. Eggwash the edges and roll up, coating in eggwash before baking for 20 minutes at 160C. Great with soups and salads (scatter the flowers throughout) or as a snack on their own!