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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 couldnโ€™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 Iโ€™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 Georgeโ€™s mushroom salt before adding some chopped asparagus and unfurled hogweed flowers once more for extra texture. Time to add some dryads saddle thatโ€™s if marinated in wild leaf chermoula a few days prior.

FERMENTED WILD GARLIC SALT IS NOW AVAILABLE IN THE SHOP

george

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