Nettle rotolo with ricotta and wilted wild greens (nettles, mallow leaves, alexanders leaves, watercress, 3 cornered garlic). A rotolo is one of the less common Italian pasta dishes. Rotolo literally translates as a coil or scroll and this dish uses pasta sheets with a filling which is rolled up like a swiss roll. The roll is then cut into slices,…
I’ve finished scoffing now until next year – check out the 6 course grand finale at the Porthminster
We’ve now come to the end of the events for 2013 (with the exception of private foraging walks). My last event was with the Porthminster beach cafe on the 18th November. Check out the 6 course tasting menu: Baked Porthminster Sough Dough with dulse seaweed butter. Dulse butter. Watercress & Alexanders Soup with cauliflower & mascarpone. Nettle & Cured Cornish…
Pieminister, purveyors of posh pies, came down to stay last week for a couple of days of pie making, pie eating, pie photographing and pie ingredient foraging for their new cookery book on pies. They’ve devised over 100 pie recipes for their book. I got involved with them to forage the ingredients for wild accompaniments for pies and for wild…
Pasta drying on my clothes drier I had a great day last Wednesday foraging with Ross Bruce, the head chef of the Felin Fach Griffen. We went to my usual haunts and foraged laver, sea beet, fool’s watercress, alexanders, black mustard, three cornered garlic and navelwort. Who says there’s nothing to eat in the winter?? We brought it all back…