IN these challenging times, why not enjoy a spot of foraging?
It’s great fun and supplements out your diet with free food.
Buy a good book to guide you — for example Wild Food by Roger Philips (Pan Books, ISBN 0330280693). The Alexanders Smyrnium Olusatrum plant is in season, the stalks delicious simply boiled and tossed in butter (see Food from the Wild, below).
700g (1½) Alexander stalks (cut close to the ground for maximum length)
1.2 litres (2pt) water
3 tsp salt
Butter or extra virgin olive oil
Freshly ground pepper
Cut the stems into 4-5cm (1½in–2in) lengths and peel off the thin outer skin as you would rhubarb. Cook in boiling salted water for 6-8 minutes or until a knife will pierce a stem easily. Drain well, then toss in a little melted butter or extra virgin olive oil and lots of freshly ground pepper.
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