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Following my previous post on wild garlic oil I decided to make this lovely condiment. Making the most of my preserves, pickles and ferments I take all the freshness of spring and bring them together.

GeorgeFlavour Fred
I love serving this on the walks especially alongside hummus and slow cooked oyster mushrooms.

This is a zingy zesty item traditionally North African is used for dips and marinades but you’ll see this type of combo in many cuisines as sauces or condiments. I love it because it just works in so many ways and gives me a chance to show use some of my favourite preserves alongside wild ingredients. Preserved lemon is a huge part of this flavour profile which I love making and using all year and adapting the other flavours really works well.

For the greens I used dandelion, sea beetroot, nettle tops, wild garlic as well as the wild garlic oil from the last video. I also used Alexander seeds which I’ll post about soon which also were involved in the pickling of the cucumbers. Anyway here’s the ingredients and substitutes. Makes a 500ml @kilneruk

140g of washed nettle tops, dandelion, sea beetroot (can use 100g coriander & 40g parsley)
20g of wild garlic (can use garlic)
70g of preserved lemon (chopped and remove pips)
160ml of wild garlic oil (can use olive oil)
1 tsp sea salt
1 tsp paprika (I used smoked)
1/2 tsp cumin (blitz)
1/2 tsp Alexander seeds (blitz) (can omit)
3 tbsp fermented chillis (or add 1 pinch of cayenne pepper, fresh chilli or even harissa)
1 pickled cucumber (I used my own recipe and not classic. Can omit)
Juice of 1 lemon

Most important taste as you go so you can adjust seasoning as you go. Would certainly be very nice over the Easter weekend for an extra special item with lunch. Equally I mix it into salad dressings and have with a multitude of things.

Enjoy and more to come!


Author george

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