Thu, 30/04/2009 - 17:57 | 
Gavin and Stacey (the pet lambs) are now off the bottle and outside being small sheep full time. That makes life easier for me, but now we have a loopy lamb that gets her head stuck through the wire fence at least three times a day. We can hear her baaing when she gets caught and are now keeping the wire cutters permanently at the ready in the field barn. She has little horns which prevent her from extracting herself and is obviously a few threads short of a woolly jumper! Despite being in a large clean pasture she finds the attraction of what is on the other side of the fence too much to ignore. We’ve cut so much of the wire to set her free that soon the whole fence will disintegrate.
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Ingredients
- 1 tbsp of sunflower oil (unrefined if available)
- 1/2 onion (peeled and finely chopped)
- 1 tbsp of freshly chopped stinging nettles (optional)
- 1/2 tsp of ground cumin
- 1/2 tsp of turmeric
- 225g tin of tinned chickpeas (drained)
- 1 clove of garlic (crushed)
- 2 tbsp of sesame paste ‘tahini’ (available in health food shops or large supermarkets)
- 100g of breadcrumbs
- 1 whole egg (beaten)
Ingredients
- Large handful of sea beet leaves
- Eggs, milk & flour for Batter
- Salt & pepper
- Oil for deep frying
Sorrel is available most of the year. It is always a useful freshly-picked addition to a winter salad, and makes a good sauce with meat or fish or as a soup as follows:
Ingredients
- Large handful of sorrel leaves, washed and torn
- Small lettuce washed and torn
- 1 large onion chopped
- 1/2 oz butter
- 1 large potato diced
- 1 1/2 pints chicken stock
- 1/2 pint milk
- Seasoning
Method
This recipe can be adapted for those who might baulk at eating nettles by just using more sorrel or replacing the nettle element with spinach. All in all, though, it is a brilliant spring tonic, eaten on its own, or as an accompaniment to chicken for instance.
Remember to pick the nettles with gloves on! The sorrel may be gathered from the wild, but may also be found in shops or through local suppliers.
Ingredients
- 1 large onion finely chopped
- 3 oz butter
I am fortunate to have lived most of my life in the country, so for me, there is nothing new in eating wild plants!
In the not so distant past it was quite acceptable to eat wild animals and birds that we would never consider now. In the First World War, for instance, the countryside used to provide a great proportion of the food for rural dwellers.
