Sunday, 13 May 2012
Nettle and wild garlic flan
Spring brings with it two of my favourite wild foods: nettles and wild garlic. Nettles in particular are a versatile leaf that can be used in soups, stews, to make tea or in this instance, to make flans. Wild garlic leaves can be used in salads, soup and, yes, you guessed it, flans. I made the 3 flans below recently using our own eggs. All contain nettle and wild garlic leaves. To make, role out some short crust pastry into flan dishes, put in a layer of nettle and wild garlic leaves, a modest amount of chopped onions as an optional extra, beat up sufficient eggs to cover the leaves and then put in an oven at 180C for 25 minutes. Eat hot or cold.