Three-Cornered Leek & wilted Hogweed Stem with peas

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:

1. In a pan melt the butter & pop in the Hogweed stems, cook on a high temperature for 3-5 minutes until browning a little
2. Add the peas to the pan and cook until warm, another 3-5 minutes
3. Turn off the heat and toss through the diced Three-cornered Leek stems & season well
4. 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.