This simple Hogweed Stem and Chorizo Egg Tart can be cooked up and eaten hot or cold, meaning you can make it whenever you get time, enjoy it as a whole meal with salad or sweet potato chips.

Find our common hogweed foraging guide here
1 tart to feed 4
Ingredients:
- 3 large free range eggs
- 100ml single cream
- 6 ready-made small tart crusts
- 100g chorizo
- 12 young hogweed stems
- A pinch of mature cheddar for each tart

Method for our Hogweed Stem and Chorizo Egg Tart:
- In a jug mix your eggs and cream thoroughly and season with salt and pepper
- Pour your mixture in to your tarts
- Slice your chorizo and add to your tarts evenly
- Put 2 hogweed stems in each tart and sprinkle some cheese over the top
- Place in a preheated oven at 200C for 15 minutes
- Remove and enjoy with chickweed or other salad.

Find all of our Common Hogweed Recipes right here
Physical Characteristics of Common Hogweed
Hogweed is a herbaceous perennial or biennial plant that can grow from 50-120cms in height. The main stem rises from a large reddish rhizomatous root, it is striated or ribbed, hollow, and has bristly hairs all over.
Leaves
The leaves can reach a length of 55cms in length, they are very pinnate, hairy, and serrated, they are divided into 3-5 lobed sections, the edges are typically round, unlike giant hogweed which are always extremely pointed.



Flowers
Hogweed has white to pinkish flowers, displayed in large umbels (umbrella looking) up to 25cms, each containing 15-30 individual flowers, these individual flowers contain 5 petals.
Seeds
The seeds are winged and flattened contained in pods with rounded edges, up to 1cm long.
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