Put the ground meat into a large bowl. Add the egg, milk, salt and pepper. Finally, add the chopped wild garlic (25 leaves). Mix well and thicken with breadcrumbs as needed.

Flatten the ground meat mixture into a rectangle on your work surface. Place the mushroom filling in the centre, then carefully fold both edges over it. Shape it into a meatloaf roll and place it in a roasting pan. You can also make two smaller rolls if you prefer.

Pour a little water around the meatloaf (about 100 ml is enough) and bake in an oven preheated to 180°C. Bake for one hour. Then uncover and bake a little longer to crisp up the crust.

Boil the potatoes and sweet potatoes – you can cook them together. Once soft, transfer them to a stand mixer bowl fitted with the whisk attachment. Add a knob of butter and some warm cream. Whip on high speed until you have a smooth, delicious mash.

Serve topped with fresh wild garlic leaves.