Wild Desires

Foraged food recipes
from Fergus Drennan
NETTLE QUICHE
INGREDIENTS


Shortcrust pastry 150g tender tips of Nettle leaves 3 eggs 10cl fresh cream	20cl milk 5 rashers of bacon, finely chopped Seasoning to taste

METHOD
Line a pie dish with the shortcrust pastry. In a large bowl, mix the milk, cream, eggs, seasoning and chopped bacon. Wearing good gloves, chop nettles finely and add them to the milk mixture, pour this preparation over the pastry and bake in a warm oven for 25 minutes. Ideal served cold and accompanied with a flower salad.

WILD GREENS GNOCCHI IN TOMATO SAUCE (SERVES 8-10)
INGREDIENTS


500g wild greens 1kg potatoes 2 cups of white wheat Flour	Garlic, Basil, Pepper Parmesan cheese Plum tomatoes A pinch of salt

METHOD
Steam the greens for 15 mins and the potatoes for 30-45 mins until firm. Mash potatoes and add the chopped greens. Knead in flour to form a smooth firm dough. Roll out the dough into one finger-thick long pieces. Cut off one-inch pieces. Score each with a knife. Boil in salted water. When they have risen to the surface, leave for a minute and remove with a slotted spoon. Make a garlic/basil tomato sauce. Add to the gnocchi.

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