Ingredients - for the Curry
2 Onions, halved & finely sliced
1/2 Bulb of garlic, finely grated
Small knob of ginger, finely grated
1 tsp ground turmeric
1 tsp chilli powder
2 tsp ground cumin
2 tsp ground coriander
3 tbsp cider vinegar
1 x 400g Tin of Jackfruit in water
1 x 400g Tin of coconut milk
20g Water celery, stalked sliced and leaves finely chopped
20g Wild Chervil stems, peeled and sliced in to 3cm batons, leaves finely sliced
20g Nettles, finely chopped
20g Coconut sugar (or alternative unrefined dark brown sugar)
Rapeseed oil
Salt & Pepper
Ingredients - for the Wild Raita
Rowan shoots
Garlic mustard
Coconut yoghurt
Method - for the Curry
1. Sweat the onions in rapeseed oil and a pinch of salt until well caramelised, around 15-20 minutes.
2. Mix the grated ginger and garlic with a few tablespoons of water and all the spices to make a paste.
3. Add to the onions and cook out for a few minutes, until the water evaporates.
4. Add the vinegar, and cook out again before adding the water celery stalks, jackfruit, coconut milk and the sugar, let the curry simmer for 10 minutes or so to tenderise the jackfruit.
5. Add the chervil stems, and check the consistency, if the sauce has reduced too much add a splash of water, cook the chervil stems for a couple of minutes.
6. Add in all of the wild leaves, with a little extra seasoning serve with rice or bread and the following wild raita.
Method - for the Wild Raita
1. Separate the rowan buds and leaves from the stems, discard these and really finely chop the leaves buds.
2. Pick the leaves from the garlic mustard stalks and chop these really finely.
3. Mix into a good few spoons of the coconut yoghurt.