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

We often make Alexanders & potato scone melts on our 1 day foraging course.

You can see plenty of photos from both courses, as well as all our others, on our Facebook page.


About Gary

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

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