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Jack-by-the-hedge and a soufflé potato

The weed eating season is officially here.  I love this time of year as it is possible to rustle up a tasty little something from things found in the garden.  Jack-by-the-hedge is a weed that will grow taller in the next few weeks.  In these early days though, the leaves taste of garlic and are soft; making easy eating.  You can add them to salads but I like to use them as I would wild garlic.

So take one jacket potato, that failed to be eaten last night, scoop out its innards and smush a little.  Shred some Jack by the hedge. Whisk up an egg white to form a light wind, plop in the yolk, lightly beaten; season.  Stir the whole lot together; yes it looks like something the cat threw up.

Drop the mix back into the potato skins and cook at 200c until baked (15ish minutes) and consume.

It helps to have some of these in your garden, then its a zero miles dish. #Suffolkdiet

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