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EAT & DRINK

Originally published on Wednesday, 21 March 2007

What's for Supper

A Walk on the Wild Side

In collaboration with Eat Drink Talk

For the seasonally obsessed, early Spring is one of the most exciting times of the culinary calendar. Now is when our woodlands and countryside fill with the shoots and buds of wild spring greens.

Nettles, wild garlic, wild asparagus and monk's beard have gained a cult following amongst London's chefs and can be found at the farmer’s markets and through the wild edibles company Forager.

The following recipes are a great introduction to trying out spring greens. The nettles need to be handled carefully when raw, but a brief blanching in boiling water will take away any sting. In Italy, the job of cleaning nettles is often given to young trainee chefs as a kind of initiation to test their mettle.

Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

by JK

In collaboration with Eat Drink Talk

Monk’s Beard with Lemon, Olive oil and Sea Salt Nettle Pizza with Ricotta Salad of Wilted Dandelion, Sourdough Croutons and Pancetta

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.

 
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