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Fellow foraging nut Nicola of Calluna Wildcraft was in Leeds so after a bonkers-busy week it was the perfect excuse to take on a course each and collaborate on a chilled out wild dinner for ourselves to enjoy sharing… I’d saved my first-ever wild spoots and Nicola spent the day making nettle pasta!
I made us a starter of spoot (razor) clams steamed in white wine, wild onion and wild garlic flowers, with a foraged greens herb butter including wild garlic, jack-by-the-hedge, wood sorrel, common sorrel and sweet cicely, garnished with wood sorrel, honesty flowers and green alkanet flowers (which are in fact blue!)
Nicola made us nettle fettuccine with sautéed St George’s mushrooms, homemade fennel-seed salami, pignuts, sorrel, yellow peppers and wild garlic, garnished with pignut fronds and ramsons flowers, drizzled with a little oil & flowering currant vinegar dressing… deeelish and what a vibrant green the pasta stayed even after cooking! Good work lady 🙂
Stuffed…! Haha
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