Note; any sandwich is a great canvas to add your own twists. Replace wild garlic mayonnaise with aioli, add crispy bacon or even top with a soft fried egg!

1. Season the escalopes with salt and pepper.
2. Dredge through flour shaking off excess followed by the egg and finally the panko breadcrumbs.

1. Preheat a frying pan to shallow fry or your deep fat fryer to 170°C.
2. Fry the chicken for 2 to 3 minutes until golden brown and fully cooked.
3. Sauté the wild garlic or spinach in the a little butter over a medium high heat until it wilts (this only takes a few seconds).
4. Next, start to build the layers for the sandwich. Spoon the mayo on the base of the sandwich, top with the schnitzel, then sauté wild garlic and finally the crisp bacon.
5. Add another dollop of mayonnaise then sandwich with the top of the warm toasted brioche.

• French fries tossed with finely grated Parmesan and extra wild garlic mayonnaise for dipping.

Note; the oil can be prepared in advance and stored in the fridge but must be at room temperature when making the mayonnaise.

1. First make the wild garlic oil for the mayonnaise by chopping the wild garlic roughly and adding to a blender, then pour in the oil.
2. Start blending on full power for 1 minute until the oil is a bright, vibrant green.
3. Pass through a fine sieve or cheesecloth.
4. Put the egg, yolk, mustard, lemon juice, and a pinch of salt in a food processor, start the machine and, while the motor is running, start adding the oil in a slow, steady trickle.
5. Once all the oil is incorporated and the mayonnaise is smooth and thick, transfer to a clean jar, seal and refrigerate. It will keep for up 3 days.