Wild Garlic and Vegetable broth

IMG_6390.JPGSimple Healthy and Delicious: Once you have found a few Wild Garlic leaves this broth only takes 20 minutes to make. You can vary the vegetables if you like and serve it with crusty bread and butter. I have made this for quite a few people now and they all love it – young and old – even my Dad who doesn’t like garlic! He thought it was cabbage… hmmmm  One Day Foraging Course

Wild Garlic and Vegetable Broth Serves 3IMG_6387

1 small onion

1 stick of celery

1 carrot

2 small potatoes

A hand full of green beans

1 tbsp. olive oil

2 vegetable stock cubes

5 Wild Garlic leaves

Salt and Pepper

Peel and chop the vegetables in to very small dice. In a large pan heat the olive oil and saute the onion and celery gently for 5 minutes, add the carrot and potato and cook for a further 3 to 4 minutes. Dissolve the stock cubes in 1 litre of boiling water then add this to the pan. Add the chopped green beans and simmer for 10 minutes, until the veg is just tender. Wash the Wild Garlic leaves and cut into small ribbons, add this to the broth and season with salt and pepper to taste.

Photographs from the Cooking with Fire course on Saturday

Edible seaweed in a tasty Asian treat.

We like to be relaxed about our foraging: it’s nice to have an idea of what you’re looking for, but very good to be open Kelp and Dulseminded – you never know what you might find. This recipe follows that relaxed principle, as we’re after different textures and flavours not particular types of seaweed

On Saturday we ran a one day coastal foraging course at Staithes, North Yorkshire. The rocky foreshore there has an abundance of seaweeds that are good to eat and at low tide we collected Dulse, Kelp, Laver, and Pepper dulse for our lunchtime broth. There are many others that you could use for example Sea lettuce, Sugar kelp, Gutweed and Sea spaghetti and on a different day or in a different place the seaweed that we collected might not have been the same. There are some photos from the course at the bottom of the blog – thanks to all for coming, happy foraging!

Thai style lobster and seaweed broth -serves 4

  • 1 lobster, cooked

    Clockwise from the left Dulse,Kelp,Laver, Pepper dulse

    Clockwise from the left Dulse,Kelp,Laver, Pepper dulse

  • 1 lime
  • 1 small bunch of coriander
  • 1 tbsp oil for frying
  • 2cm piece of fresh root ginger, peeled and chopped finely
  • 1 chilli, chopped finely (more if you like it hot)
  • 2 cloves of garlic, peeled and chopped finely
  • 2 lt fish stock
  • 3 tbsp dark soy sauce
  • 4 x 150g/5oz packet udon noodles
  • 150g mixed edible seaweed, washed and chopped (if you are using kelp chop it into very fine strips)

Start by removing the meat from the lobster and cut it in to large chunks. Divide the lobster between 4 soup bowls and into each bowl put a wedge of lime and a dessertspoonful of coriander leaves.

For the broth. Chop the coriander stalks finely. In a large pan gently heat the oil then add the ginger, chilli, garlic and coriander stalks and cook for 2 minutes until soft. Now add the fish stock and soy sauce to the pan and bring to a  simmer. When the broth is simmering add the noodles and seaweed and cook for 2-3 minutes until the noodles are heated through. Ladle the broth into the 4 bowls and serve with extra coriander and lime wedges.

One day coastal foraging 23rd June 2013 – to see more photos click here.