I just made the most delicious feast of seasonal delicacies based around Hugh Fearnley-Whittingstall’s beetroot burgers. Mum and I went for a lovely walk in the Eden valley today and picked some wild garlic, flowers and nettles en route home.
It really does feel wonderful to concoct a meal out of foraged findings and great for the bank balance too! Here is the recipe from page 283 of Hugh’s Light and Easy cookbook which I highly recommend:
Wild garlic and nettle pesto
Place wild garlic and nettles into a blender with a few glugs of olive oil, some pine nuts (which I dry roasted in a frying pan until light brown) I used nutritional yeast but you can also use parmesan cheese. Blend until smooth.
1/2 cup soaked cashew nuts
2 tablespoons nutritional yeast
A squirt of lemon juice
Season to taste
Serve burgers with a dollop of each, sweet potato fries and salad and decorate with wild garlic flowers for the ultimate seasonal rainbow feast – ENJOY!!