Make the most of nature's larder with this fish tortilla recipe, fish goujons are lathered in a foraged chimichurri made from raw wild garlic mustard leaves, hot fresh chilies, olive oil and vinegar. Serve with wilted bistort leaves from this month's box and a tomato and mango salsa. This month's recipe is inspired by flavours from further afield, but still celebrates the wild and wonderful items to be foraged from seabeds, hedgerows and local woodland across the UK.