Alexanders & potato scone melts


Another recipe using Alexanders after this one for an Alexander & wild chervil tart.  Although Nicola also made a dip using wild chervil to go with it.  Plus our first ramsons of the year!!

Alexanders & potato scone melts | wild food | foraging | Kent | London | south east

Ingredients

  • Small bunch of Alexanders (young shoots and lower leaves)
  • 500g of potatoes
  • 50g butter
  • 100g of flour
  • Chunks of cheddar cheese
  • Salt & pepper

How to make the Alexanders & potato scone melts

  • Peel, boil and mash the potatoes, drain them and leave to steam for 5 minutes
  • Wash and dry the Alexanders and chop finely

Alexanders & potato scone melts | wild food | foraging | Kent | London | south east

  • Mash the potatoes with the butter
  • Add the Alexanders

Alexanders & potato scone melts | wild food | foraging | Kent | London | south east

  • And then the flour and season to taste

Alexanders & potato scone melts | wild food | foraging | Kent | London | south east

  • Make 8 equal sized balls from the mixture

Alexanders & potato scone melts | wild food | foraging | Kent | London | south east

  • Push a cube of cheese into the middle of each ball and then flatten them

Alexanders & potato scone melts | wild food | foraging | Kent | London | south east

  • Shallow fry until golden brownAlexanders & potato scone melts | wild food | foraging | Kent | London | south east

Accompanying dip

Finely chop ramsons and wild chervil, add some olive oil, lemon juice and a little brown sugar.

Alexanders & potato scone melts | wild food | foraging | Kent | London | south east


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About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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