By: Blonde Two
Poor old Mr B2, he really is a man of patience. Not only does he have to put up with a wife who disappears into the wilderness, gets back into a warm bed with him after a chilly swim and has more pairs of walking boots than he has pants, now he is the sole recipient of my recent ‘foraged dinners’.
I have to say that since our foraging workshop with Rachel Lambert as part of the Walk Scilly walking festival, the results of Devon dinner foraging so far have gone very well. My repertoire is a bit limited as I still need to buy my copy of Rachel’s Wild Food Foraging book but I have located some interesting fodder around the Torbay cliffs, walls and woodlands. Here is a list of our foraged dinners so far:
1. Forage Soup
This in truth also had non-foraged carrots and potatoes in it (I wasn’t brave enough to raid any allotments) plus a handful of red lentils (that I foraged from Waitrose – a much less relaxing experience than wandering the cliffs) and some chicken (it is really bad to forage chickens). The foraged ingredients were sea kale, three cornered leek, rock samphire and a few chopped alexanders (capital letter needed maybe) stalks.
I am quite a good soup maker so the result was good. There was an after-result though that I can only put down to the sea kale. Those of you who have ever taken iron tablets will know what I mean!
2. Three Cornered Leek and Walnut Pesto
This was a triumph. The only proper pesto ingredient I had was olive oil so I persuaded my (very old) blender to bash up it and the leeks with walnuts, lemon juice, black pepper and cheddar (I have a supermarket aversion so couldn’t fetch parmesan). Confirmed as delicious by Mr B2 I will be making it again, possibly enough to freeze.
3. Belly Pork with Rock Samphire
This just involved plonking some rock samphire onto some belly pork and putting it in the oven at a ‘thingy pointing down’ kind of temperature.
4. Cauliflower Cheese with Three Cornered Leek Flowers
Somebody really needs to come up with a shorter name for that leek! No wonder everyone calls it wild garlic instead! Anyway, the flowers are much stronger than the stalks and go very nicely into cheese sauce.
As you can see there is no end to my culinary imagination but I really do need to learn a few more ingredients. I swam through some tasty looking light-green seaweed the other night but I didn’t taste it.
Forage porridge sound great doesn’t it? I think I will invent it! Sorry Mr B2!