Cooking with wild food allows your mind to be imaginative. There is a lot of trial and error and opportunity to explore new flavours and textures.
Here is what you’ll need:
Ingredients
Peppers
Sweet Potato
Courgette
100g Wild Garlic
100g Chickweed
Chicken thighs
Splash of Oil
Splash of Lemon
Marinade
25ml Honey
20g Wild Garlic
½ tsp Paprika
Splash of Orange Juice
½ tsp Cumin
Once you have all your ingredients set get ready to start the marinade.
Method
- Chop 20g of Wild Garlic thinly.
- Add your chopped Wild Garlic to the remainder of the marinade ingredients – mix together until the ingredients are all blended in together.
- Add the chicken into the marinade and leave for at least 3 hours (if you can leave it overnight, we’d recommend to do so!)
- In a separate bowl add the remainder of Wild Garlic (chopped), Chickweed (chopped), oil and a pinch of salt and pepper.
- Chop all your veg into nice bite size chunks; peppers, sweet potato, courgette and potato. Season these with your wild garlic and chickweed.
- Heat up your oven to 200 degrees C or the BBQ until it’s smoking hot.
- If you’re using the BBQ, add the chicken, courgette, sweet potato and pepper. If you fancy, you can cook this as separate items or on a skewer…kebab style.
- If you’re using an over, you can choose to grill the veg, pan fry it or bake it in the oven.
- Add the chicken separately to the grill or oven.
- Once the chicken and veg is all cooked, it’s time to serve.
- If you’re feeling like you want more wild garlic, at the end quickly fry an un-chopped leaf of wild garlic. 30 seconds or less on each side.