Ramsons are one of my favourite wild plants. When you first catch their garlicky scent you know that spring is well on its way. I like to eat the leaves, but my favourite is the flower just before it has opened, the taste is just awesome! And whilst we know that dogs shouldn’t eat onions, we let Willow have a leaf once in a while. The only downside to ramsons is that they aren’t around longer, but maybe that’s part of their appeal? We’ve preserved them as a paste, finely chopped and mixed with olive oil, which is a good accompaniment to loads of salad type dishes.
Ingredients
- Large handful of ramsons
- Chickpeas
- 1 finely chopped onion
- Ginger, grated
- ¼ tsp each of ground cumin, paprika & coriander
- Lemon juice
- Olive oil
- Egg
- Filo pastry
- Salt and pepper to taste
How to make ramson and chickpea samosas
- Fry the onion until soft
- Add the spices
- Stir in the chickpeas and lemon juice
- Fold in the ramsons
- Cover and cook for 5 minutes
- Place a spoonful of the filling in 2 strips of filo pastry and fold into triangles
- Fry until golden
We often make these ramson and chickpea samosas on our 1 Day Foraging Courses.
You can see loads of photos from tat course, and all of our others, on our Facebook page.
Pingback: Ground elder rostis