Wild Vegetable bundle

Wild Vegetable bundle

A mixture of aromatic and flavourful wild leaves including - wild fennel, chervil and garlic mustard

This decadent offering creates the most delicious raw salad, wild soup base or meal accompaniment that CANNOT be matched (imo) with regular veg!

Suggestions for use:

Wash well before use

Can be eaten raw or cooked

Suggestion 1: Pine nut and cheese salad

Roughly chop, mix with feta, nut cheese, or grilled halloumi, add a good helping of pine nuts, finely chopped red pepper, cherry tomatoes, onion, carrot, fresh chilli's and beetroot, drizzle generously with olive oil and apple cider vinegar, (and soured cream if you wish) and season with salt and pepper, eat immediately or keep in the fridge until everyone is ready to eat!

Suggestion 2: Veg soup

Finely chop a medium onion and two large carrots and brown in some olive oil or butter in a frying pain. Rough chop your wild herb bundle and add to the pan, cook until it begins to soften. Then add 400ml of water and season to taste with salt and pepper. Add a chicken, veg or beef stock cube, add fresh thyme, coriander and bay leaves and boil for 15-20mins. Stir in fresh coconut, dairy cream, or cream cheese before serving immediately. Garnish with parsley or coriander

Suggestion 3: Pasta/cous cous dish

Blend with some passata, olive oil, garlic, Italian herbs, salt and pepper and stir into hot pasta or cous cous

Suggestion 4: Spaghetti

Rough blend with melted butter, garlic, olive oil, Italian herbs, salt, pepper and soured cream/almond milk and stir into freshly cooked spaghetti

Suggestion 5:

Blend with lemon juice, apple cider vinegar, mint and yoghurt and stir into freshly cooked quinoa. 

Alternatively - if you like to keep things super simple - you can simply chop and serve as a salad!

Enjoy your culinary explorations!

 

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