Sorrel, big bunch shredded.
Salt or Tamari to taste
Water or Stock.
Saute Onion, add water and bring cubed Potato to boil. Once v.soft/crumbly, reduce heat to low and add Sorrel. It will soften v.quickly. Do not boil or the yummy citrus flavour will evaporate. Can be liquidised. Classic Spring Soup in the countryside. Suran in Cymraeg.
Wild Rocket Pesto
Basic pesto which can be made with Coriander Leaf, Sorrel, Basil, Ramsons or Chervil. Parsley best kept for Tabouli mind
Wild Rocket 100g
Cashew Pieces 50-150g (Brazils, Pistachios, Hazels or Walnuts also fine to use, Peanuts not however). Pinenuts usually a bit dear.
Olive Oil, 3-4 tablespoons
Salt to taste
Lemon Juice, a few drops to taste.
Blend together. Decent Olive Oil important to the taste .While Cheese, Garlic and other additions appear in some pestos they are less common in Italy. Pesto is an excellent way to use up Spring leaves. Hazelnuts would be the Welsh nut if we had an industry.
A version replacing Chick Peas (too cold for UK production) with Fava Beans.
Split Fava Beans 200-250g
Garlic 4-5 cloves crushed
Sunflower or similar oil 2-4 tablespoons
Tahini 2 tablespoons
Lemon Juice 2-3 tablespoons
Salt to taste
Sumac Powder to dress (in Ray's/GoMangos)
Split Favas cook quickly, the knack is to drain before they turn into mush, otherwise runny humus.
Blend Garlic, Oil, Tahini, Salt and Lemon Juice briefly.
Tip in (cooled) Favas and blend until smooth.T aste and adjust as required.
Dress with Sumac (a citrusy zing usable in many dishes - Lebanon's secret weapon).
If you have a good Olive Oil dress also with that for an Arabic twist.
PS Could we produce Fava Beans in Wales? Yes,easily + cheaply. Ffa = Broad Beans = Favas, a major source of protein in West Wales for hundreds of years.
Plenty more ideas using UK ingredients on Hodmedods;
Cook and Him have a pile of recipes, strong on desserts and treats;