Step: 1/10

Mix the flours, yeast, 1/2 tsp salt, the aniseed, 2 tbsp olive oil and 150ml lukewarm water in a bowl.

Step: 2/10

Work to a smooth dough, then cover and leave to rise in a warm place for 35 minutes, until doubled in size.

Step: 3/10

Knead the dough again on a floured surface and roll out on a sheet of baking paper to a 25 x 40cm rectangle. Pull the baking paper with the dough on top onto a baking tray.

Step: 4/10

Prick the dough several times with a fork. Leave to prove, covered, in a warm place for 25 minutes.

Step: 5/10

Meanwhile, peel the carrots and shave lengthways into fine strips with a vegetable peeler or mandolin.

Step: 6/10

Heat the remaining oil in a pan and fry the carrots briefly. Cover and cook for 8 minutes over a low heat then sprinkle with salt and coriander.

Step: 7/10

Bake the flatbread in a preheated oven at 240°C (220°C fan, gas 8) for 10-15 minutes.

Step: 8/10

Meanwhile, wash the wild garlic and shake dry. Reserve a few leaves, chop the rest and mix with the sour cream.

Step: 9/10

Finely grate the cheese.

Step: 10/10

Spread the hot flatbread with the wild garlic cream and cover with the carrot and cheese strips. Garnish with the remaining wild garlic leaves.