This Three-Cornered Leek & wilted Hogweed Stem with peas is a super fresh spring recipe, we’re keeping it simple with just two wild ingredients here, this recipe works really well as a side dish to loads of different meals you’re creating.
Or use it as the star of the show by frying a salmon fillet & popping it on top 🙂
Ingredients:
- 300g frozen peas
- 50g butter, or dairy free alternative
- 10 Hogweed stems
- 6 stems Three Cornered Leek, finely diced
- a handful Three Cornered Leek flowers for garnish
- Salt & pepper
Click here for the Three-cornered Leek identification guide
Click here for the Hogweed identification guide
Method:
- In a pan melt the butter & pop in the Hogweed stems, cook on a high temperature for 3-5 minutes until browning a little
- Add the peas to the pan and cook until warm, another 3-5 minutes
- Turn off the heat and toss through the diced Three-cornered Leek stems & season well
- Plate or bowl up and garnish with the edible flowers.
The Three-cornered Leek is an amazing wild ingredient, to see more recipes click here.
Leave a Reply
You must be logged in to post a comment.