”Dryads saddle, thistle, common hogweed, water-mint, fermented wild garlic, fermented morel and St. George's mushroom ..... on toast
GeorgeFlavour Fred
Everything foraged in a morning... on toast
Last week I wanted to make the most of the some of the ingredients I love to collect at this time of year. Obviously I couldn’t help myself adding in my ferments, marinades and pretty much always have a wild yeast sourdough on hand.
With my trusty hand blender, asparagus and some butter it felt right to knock up an extra special lunch. Most of the ingredients I’ll be putting into another selection of videos.
I blitzed & cooked up unfurled hogweed flowers, trimmed thistle tops, water-mint & asparagus in some butter. Seasoning with my fermented wild garlic, Morel & St George’s mushroom salt before adding some chopped asparagus and unfurled hogweed flowers once more for extra texture. Time to add some dryads saddle that’s if marinated in wild leaf chermoula a few days prior.
FERMENTED WILD GARLIC SALT IS NOW AVAILABLE IN THE SHOP
