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!!
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
- Mash the potatoes with the butter
- Add the Alexanders
- And then the flour and season to taste
- Make 8 equal sized balls from the mixture
- Push a cube of cheese into the middle of each ball and then flatten them
- Shallow fry until golden brown
Accompanying dip
Finely chop ramsons and wild chervil, add some olive oil, lemon juice and a little brown sugar.
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.
