Available: April to September
Steam the leaf for a strong flavoured winter green. The taste being a mix of wasabi cabbage and radish. The stripped leaves can be blitzed with pine nuts and parmesan to make a great punchy pesto. The remaining stems make an excellent radishy crudite or go really well with stir fry. Our favourite though is when the leaves are roasted with onion and garlic in lots of olive oil then mixing with yoghurt. We then sear pheasant breast and serve the whole lot in a toasted pitta bread - DELICIOUS! Probably best of all it lends itself ideally to foraged sushi platters. Blitz the leaves to make a wasabi substitute and use the crunchy leaf stems in the centre of rolls.
Fresh 1 Kilogram
Fresh 200 grams
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