|Lovely lady toad (Bufo bufo) from the breeding pond.|
|A wee newty cutie|
|Young leaves of 'Red legs', sexy vernacular for bistort.|
|Ruby Cream-spot ladybirds (Calvia quattuordecimguttata) by my bistort.|
200g fresh young bistort leaves
40g fresh nettle tops
1 medium onion
2 cloves garlic
2 spring onions
salt and pepper
|Freshly picked and ready for washing.|
- Chop the onion, garlic and spring onion (you can use whatever alliums are available, wild garlic and leek would be nice) and fry gently in some olive oil. Add the sliced bistort and nettles and continue to fry. You'll need to add a couple of ladlefuls of water or stock to the mixture and cover to cook gently for 15-20 minutes.
- Add the oatmeal and stir to ensure the mixture doesn't stick. It will need another 20 minutes or so, with occasional stirring and adding a little more water if it gets too dry. The mixture should apparently be 'moist not wet'. Add salt and pepper to taste.
|Pudding at the moist stage.|
- I substituted the traditional bacon for haloumi cheese and ate my dock pudding for supper. It worked really well with the saltiness and texture of the haloumi.
|Delicious dinner of dock and haloumi.|
Here's to more foraging!