Put the mashed potatoes, 150 g of flour and the yeast starter with potato water into a bowl. Mix and let rise for twenty minutes. Then add the egg, the remaining flour, salt and softened butter. Work into a soft, non-sticky dough. It may be a little sticky at first — that's fine.

Cover with a tea towel and leave to rise for an hour in a warm place. The dough will noticeably increase in size and become light and airy, full of little bubbles. Towards the end of the rising time, prepare the filling.

Finely chop the wild garlic. Finely grate the cheddar. Finely chop the shallot. Melt the butter.

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

Cut the rectangle in half lengthwise.

Roll each half into a log, rolling towards the middle — that is, towards the cut edge.

Cut each log into pieces about 6 cm wide.

Grease a round baking tin with a little butter. Neatly tidy up each piece cut from the log — the same way you would when making filled buns. Pinch and seal the dough on both cut sides.

You should now have neat little rolls. Brush them all over with the remaining melted butter from earlier.

Arrange the rolls in the round tin, nestled neatly side by side. Once they're all in place, brush the surface with the rest of the melted butter. Bake in an oven preheated to 200 °C for 25 minutes.

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