Ramson Dolmades 1

A recipe for ramson dolmades (for 10 – 12), based on the classic Greek stuffed vine leaves.

Ingredients

• Ramson leaves, 4 per dolmade
• A good handful of ramson stems and shoots, chopped
• 100g arborio rice
• 1 small onion
• A handful of hogweed shoots, chopped
• A handful of ground elder, chopped
• 2 or 3 finely chopped sheep sorrel leaves
• 450ml of vegetable stock
• Olive oil

How to make the ramson dolmades

• Line a dutch oven with tin foil
• Line the base with ramson leaves
• The rice:
  • Chop the onion finely
  • Fry in a little olive oil until soft
  • Add the ramson stems and shoots
  • Add the rice and stir until coated
  • Gradually add the stock until it is absorbed by the rice, stirring gently until the rice is al dente
  • Fold in the ground elder, hogweed and sorrel
  • Remove from heat
• Lay the ramson leaves on a board shiny side down in pairs to form a cross
• Place a tsp of the rice mixture in the centre of the cross
• Wrap the leaves around to form a parcel
• Place in the dutch oven
• Add the remainder of the vegetable stock
• Put the lid on and put the dutch oven into a bed of embers
• Cook for about 45 minutes

Try some of our other simple but tasty wild food recipes such as these dandelion flowers in batter or these jack by the hedge pakoras.

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