Wild About Food June 2009

Local forager Neal Hone and chef Laura Hamilton joined up with green-fingered members of mental health charity Mind at the group's allotment site at St Mary's, Leamington - gathering natural food stuffs growing wildly in trees and hedgerows nearby, before returning to the allotment to create some mouth-watering dishes with their foraged food.

If you would like more information about Neal Hone or to organise a foraging day out, you can contact him by emaiil at This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Here are some of the recipes created by Laura for you to try at home:

Nettle Soup

Ingredients:
250g Stinging Nettle leaves
0.5kg potatoes, peeled and chopped
1 litre of strong vegetable stock
25g butter
1 chopped onion
Salt, pepper and nutmeg to taste
125ml Double cream
Sour cream, yogurt, or creamed Horseradish

Preparation:
1. In a large pan, melt the butter over a medium-high heat. Add the chopped onion. Cook, stirring occasionally, until onions are soft, for about 3 minutes.
2. Add potatoes and stock and bring to the boil. Reduce heat to a simmer and cook for approximately 15 minutes.
3. Add nettles and cook until very tender, about 10 minutes.
4. Liquidise the soup with a food blender. For a silky, less fibrous texture, strain the mixture through a fine sieve.
5. Stir in cream. Season to taste with the salt, pepper and nutmeg.
6. Serve hot, garnished with sour cream, yogurt, or creamed Horseradish.

Weed & Herb Risotto

Ingredients:
12 Nettle tops
1 Small bunch of wild sorrel
1 Small bunch of hedge garlic
1 Small bunch of wild chervil
575ml of strong vegetable stock
2 Shallots, finely chopped
50g butter
225g Arborio rice
125ml glass of dry white wine
Salt and peeper to taste

Preparation:
1. Blanch nettles in boiling water for 2 minutes, drain and squeeze dry. Chop finely along with the other herbs and weeds.
2. Bring the stock to a simmer and leave on a low heat.
3. In a heavy based pan, sweat off the shallots in the butter until soft, do not colour.
4. Add rice and cook for a few minutes.
5. Add a ladle of the stock to the rice and allow to come to a gentle simmer. Cook until most of the liquid has been absorbed, stirring occasionally so that the rice does not catch on the bottom fo the pan.
6. Continue to add the remaining stock at the same rate, incorporating the wine towards the end of the cooking cycle.
7. The risotto should be creamy and individual grains of rice should be tender, with a little bite in the middle.
8. Stir in the nettles and herbs, season to taste with salt and pepper
9. To serve, drizzle with olive oil and parmesan cheese if you wish.

Hedge Garlic & Wood Sorrel Pesto

Ingredients:
15g Hedge Garlic
15g Wood Sorrel
150ml of rapeseed oil
25g toasted pine nuts
2 large cloves of garlic, crushed
50g Parmesan, finely grated

Preparation:
1. Put the hedge garlic, wood sorrel, rapeseed oil, pine nuts and garlic into a food processor and blend to a paste.
2. Season with salt and pepper to taste.
3. Stir in the Parmesan. Put into a small bowl or jar, then top with a film of rapeseed oil.
4. It is now ready to be used with your favourite hot or cold pasta.

Elderflower Fritters

Ingredients:
1 Egg, separated
50g Flour
100ml Milk
5 heads Elderflowers
Caster Sugar and cinnamon for dusting

Preparation:
1. Whisk the egg yolk, flour and milk together until smooth and set aside for 20 minutes.
2. Whisk the egg white until soft peaks are formed and gently fold into the batter mix, try to keep as light as possible.
3. Heat the oil in a deep fat fryer to 180C.
4. Using a pair of scissors, snip the elderflowers into individual florets, leaving on as much stem as possible.
5. Dip the florets into the batter and drop into the hot oil. Cook for 1-2 minutes, until golden brown. Remove and drain on kitchen towels.
6. Toss the fritters in the caster sugar and cinnamon mixture and  serve immediately.

Elderflower Champagne

Ingredients:
5 large elderflower heads
4 litres of cold water
1 litre of boiling water
800g of granulated sugar
2 large lemons, juice and rind of
2 tbsp white wine vinegar

Preparation:
1. Don't wash the flowers but take off any insects and the thicker stalks.
2. Place the sugar in a large bowl and cover with the boiling water, stir until all the sugar is dissolved.
3. Add 4 litres of cold water, the rind and juice of the lemons, vinegar and flowers.
4. Stir well, then cover and leave for 48 hours, stirring occasionally.
5. Strain through a clean sieve into clean bottles leaving about an inch at the top of the bottle and screw the lids down well.
6. Leave in a cool place to mature. Ready in about 6 weeks but tastes better the longer you leave it to mature. Serve chilled.