Spring is full of wild ingredients that are perfect for adding into, oh so many different recipes. Farinata – a savoury bake made out of chickpea flour – is a great carrier for these spring wilds. Like an omelette, though egg-less, baked in the oven […]
Tag: three-cornered leek
Here in Cornwall, three-cornered leek (allium triquetrium) is often called wild garlic. I don’t have a problem with that. I enjoy local names, to me, I associate it with locals taking ownership of the plants, land and so-called weeds surrounding them and I see that […]
Spring has been creeping in, in some places slowly, and other places fast. The telling signs of birds carrying nesting material, lighter mornings and the fresh green plant life in the landscape all help us soften and brighten as Winter is left behind.
If you’re reading this in the UK and wondering what I’m taking about – perhaps where you live Winter still feels like it has it’s grip. Well, I’m writing from West Cornwall, and yes, our milder climate tends to be ahead of many areas, even just a little further north of here.
Two common, abundant and often cursed (both these plants are considered invasive weeds) edible Spring plants in Cornwall are Alexanders Smyrnium olusatrum and Three Cornered Leek Allium Triquetrium. Picking, eating and even digging these plants up*, are normally received with appreciation. On that note, and in the spirit of Spring abundance, I’ve created and offer this recipe to you.
Alexanders and Three Cornered Leek Frittata
Makes 8 slices (4 main courses or 8 snacks)
- 400 g Cornish Potatoes
- 2 tablespoons Olive Oil
- 75 g Alexanders (leaves and young stems, chopped)
- 75 g Three Cornered Leek (leaves, stems and roots, if available, all finely chopped)
- 5 organic or free-range local eggs, beaten
- Salt and pepper to taste
Peel, dice and cook the potatoes in plenty of water, for about 10 minutes or until just cooked. You’ll be able to place a knife through the potatoes easily, though not so soft that the potatoes fall apart. Strain off the liquid and return to the pan on a low heat for a minute, just to evaporate off any remaining liquid.
Heat the oil in a saucepan approximately 25 cm across in size, over a medium heat. When the oil is hot, add the potatoes, alexanders and salt and pepper and fry for about 8 minutes, turning to fry on each side, when needed. Some of the potatoes will be golden brown after this time.
Briefly mix in the eggs and three-cornered leek, ensuring that the mixture is evenly spread across the pan. Cook for a further 8 minutes, or until the eggs are almost set.
Place under the grill for 2-3 minutes to set and and turn the frittata golden. You can carefully slice and serve while warm, or when cold. Serve as part of a main meal with a luscious salad, or eat as a snack.
*Permission is needed from the land owner to dig up plants, otherwise you are breaking the law.
It’s deep December and I’m standing outside. Actually, there’s 8 of us standing outside and waiting for the one that’s gone astray. Once we’re all congregated, we begin. There’s something innately quiet about walking in Winter, as if all around us is sleeping, and in […]