Put the mashed potatoes, 150 g of flour and the yeast starter with potato water into a bowl. Mix well and leave to rise for twenty minutes. Then add the egg, the remaining flour, salt and softened margarine. Work the mixture into a soft, non-sticky dough. It may feel a little sticky at first, but keep kneading until it comes together.

Cover the dough with a tea towel and leave to rise in a warm place for an hour. It should double in size and become light and full of air bubbles. Towards the end of proving, prepare the filling.

Finely chop the wild garlic. Grate the cheddar finely. Dice the shallot into small pieces. Melt the margarine.

Turn the risen dough out onto a floured surface and roll it into a rectangle about 35 x 45 cm. Brush it with the melted margarine, then sprinkle over the wild garlic, shallot and grated cheddar.

Cut the rectangle lengthwise into two equal halves.

Roll each half up into a log, rolling towards the cut edge in the middle.

Cut each log into pieces about 6 cm wide.

Grease a round baking dish with a little margarine. Neatly tidy up each sliced piece, the same way you would when shaping filled sweet buns, and press the dough together to seal both cut sides.

You should now have neat little buns. Brush them all over with the remaining melted margarine left from brushing the dough.

Arrange the buns snugly side by side in the round baking dish. Once they're all in place, brush the top with the rest of the melted margarine. Bake in an oven preheated to 200 °C for 25 minutes.

These savoury bites are delicious on their own, but they also make a wonderful accompaniment to, say, a spring egg spread with wild garlic.