Heat a good glug of olive oil in a large pan over a medium heat. Once hot, add the shallot and a pinch of salt and fry gently for 5-6 minutes, until soft and translucent. Add the chickpeas, along with their liquid, vegetable stock and bay leaf. If you have a rind leftover from a wedge of parmesan, you can add that in here, too (pecorino doesn’t have a rind as such, which is why I’m using a parmesan rind here - its optional though, so don’t worry if you don’t have one). Give everything a good stir, then bring the pan to a boil, lower the heat to a simmer and cook for 8-10 minutes, or until the chickpeas are uber tender and the stock has slightly reduced.

Stir the milk through the chickpeas, then slowly add the pecorino, a handful at a time, letting it melt into the sauce before adding more. The sauce should be creamy and silky - like a thinner cacio e pepe. If you find its too thick, you can add a dash more milk.

Next, add the wild garlic to the pan, stirring it through for a minute or so, until gently wilted. Remove the pan from the heat, add a squeeze of lemon juice, and grind generously with black pepper. Taste and adjust the seasoning, if needed.

Ladle the chickpeas between bowls and finish with a drizzling of olive oil. If you have an white flowers from the wild garlic, those are nice to finish the dish here, too. Serve with some lovely crusty bread and dig in.