Santiago Lastra served up a tasty Wild Garlic Quesadilla with Rhubarb Salsa on James Martin’s Saturday Morning.

The ingredients for the Rhubarb Salsa are: 600g Rhubarb, 3g Arbol chili, 30g Roasted garlic, 180ml Mezcal and 60g Sugar.

For the masa: 250g Corn Masa harina, 250 ml Water and 3g Fine salt.

For the filling: 250g – Oaxaca cheese (mozzarella with salt and vinegar) and 20g – Wild garlic leaves.

For presentation: 30g – Wild garlic leaves.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.