Ramson and Chickpea Samosas 1

Ramsons are one of my favourite wild plants.  When you first catch their garlicky scent you know the 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 theye aren’t around longer, but maybe that is 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.

Ramson and Chickpea Samosas | foraging | Kent | south east | London


  • 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

Ramson and Chickpea Samosas | foraging | Kent | south east | London

Check out more of our wild food recipes such as these nettle spanakoppites and ramson and chickpea samosas.

You can also see loads of photos from all of our courses, including Wildfoods & Woodland Cooking, 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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