We’ve called this ramson and hogweed crostini to make it sound a little more upmarket than it really is! A simple dish, easy to make, tastes great!
Only pick the youngest hogweed shoots, ideally before they unfurl and have a silvery sheen to them.
- 500g of hogweed, with stems trimmed
- A bunch of ramsons, rinsed, patted dry and finely chopped
- 1 red chilli, de-seeded and finely chopped
- 12 slices of good quality bread
- Olive oil
- Salt and pepper
How to make the ramson and hogweed crostini
- Cook the hogweed in boiling water for a few minutes, drain well and set to one side
- Heat some olive oil in a frying pan on a medium heat and add the ramsons and chili, stir fry for a couple of minutes
- Add the hogweed and season to taste
- Stir fry for another 3 – 4 minutes until hot and crisp
- Drizzle olive oil over the bread and grill
- Top with the hogweed mixture
See photos from our Wildfood and Woodland Cookery courses on our Facebook page.