Ingredients | Pan Roasted Alexander Bulbs, Sea Beet & Rock Samphire
60g alexander bulbs
30g sea beet, stalks trimmed and leaves chiffonade
10g rock samphire
Salt & Pepper
1. Slice the alexanders bulbs length ways through the middle.
2. Pan fry middle side down in a frying pan using the olive oil and season with salt and pepper, let them colour without moving the bulbs for 3-4 minutes on a medium heat.
3. Then turn them over and add the samphire and sea beet stems, and stir fry - being careful not to break up the alexanders bulbs, for another couple of minutes.
4. Add the sea beet leaves and finish off the cooking for a further minute.
5. Check the seasoning and add a squeeze of lemon juice, serve immediately.
Ingredients | Wild Herb Polenta with Scarlet Elf Cups and Rosy Garlic Oil
100g coarse polenta
1 small carrot
1 garlic clove
5g dried yarrow flowers
20g wild chervil
40g scarlet elf cups
10g rosy garlic
50ml + 30ml olive oil
1. First make the stock for the polenta by roughly chopping the onion, carrot, garlic and 1cm of the ends of the wild chervil stalks add these with the water to a saucepan and bring to a simmer.
2. Pick the flowers from the dried yarrow flowers add the stalks to the stock, chop through the flowers and set aside.
3. Cook the stock for 10 mins and season with salt and pepper then strain into a clean saucepan discard the vegetables, and bring the liquid back to a boil, rain in the polenta stirring all the while with a wooden spoon or spatula.
4. Turn the heat to low and cook out stirring regularly to prevent it from sticking, it will take 25 - 30 mins to cook out to a creamy smooth consistency.
5. Add the yarrow flowers and add 30ml olive oil and stir in, put a lid on the pan and keep warm next to the stove while you finish the dish.
6. Clean the mushrooms in running water and wipe them off with paper towel, separate the leaves and the rest of the stalks of the chervil, chop them both finely, chop the rosy garlic finely too.
7. Heat a frying pan on medium with around 150ml of water add the chopped wild chervil stalks and 50ml olive oil, cook for one minute then add the mushrooms and cook out for around another minute stirring gently.
8. Nearly all the water will be evaporated and there should be enough oil to spoon over the polenta, if not add a little more, add the rosy garlic and toss through the mushrooms, serve straight away over the polenta.