When you grow your own food, you get to harvest ingredients at peak flavour, and grow varieties that money can’t buy in shops. My favourite way to enjoy homegrown food is (very rustically) cooking on a fire. Here’s one example of how I do that by creating a chimichurri inspired homegrown sauce to go over smoky veg, including foraged nettle seeds.
Ingredients (enough for 2 people to have a generous helping over a main meal, everything is approx and can be adjusted to taste)
Nettle seeds (3-4tbsp)
Carrot tops (5-6 medium leaves)
Fresh herbs (Parsley, coriander, or a mix of both, same quantity as the carrot tops)
Wasabi mustard (2-3 leaves)
Red nasturtium (5-6 flowers worth of petals)
Clove of garlic
Smoked salt (a generous pinch)
White wine vinegar (2tbsp)
Olive oil (Enough to just cover the prepared ingredients)
Alternatives
Swap parsley or coriander with Huacatay Black Mint or Sisho
Swap red nasturtium flowers for red runner bean flowers for the addition of colour (if you and not using a red chili, see below)
Swap white wine vinegar for red wine or cider vinegar
Swap wasabi mustard for a small red chili
Swap smoked salt for normal salt plus a pinch of smoked paprika for the smoky flavour
11 Comments
Incredibly greasy 😝 (sorry!)
That looks delicious! Thanks
Thank you! The recipes are so helpful – more please!!
Great share thank you!
It looks lovely but ONE garlic bulb! 3 is the minimum for any recipe! 🧄😷👃
Soooooo greeeeeen!!!😋
Lecker 🙂
wow, I can almost taste it. Thank you, Huw.
Blessings Susie🙏🇬🇧
Looking healthy! Love the veggie recipes !
I made your chard and carrot tops over toast recipe, and it was really good! Except I must have waited too long to pick my carrot tops, they were very tough 😅
Still, not bad for my first time growing both! You've encouraged me to keep trying even when my garden looks like a few patches of green in all the brown.
Thank you for this, I just harvested the last of my carrots and I'm always happy to learn something new to make with their tops. Looks delicious!