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Fleshy green leaves with fruity, slightly aromatic flavour. Use as greens after brief cooking or, sp..
Salty succulent leaves; pick off the stems and serve with meat, fish or other vegetables, either raw..
Small, stubby succulent cylindrical leaves with tart flavour and slight astringency. Use raw in sala..
Bake for 1.5 minutes at 200 degrees Celsius; use while still crisp for best effect. Fry until crisp ..
Use to make dashi stock. Bake for … minutes at 200 degrees Celsius to make kelp crisps, which can be..
Bake for 2 minutes at 200 degrees c then eat or use immediately. Reconstitute whole fronds for use i..
Use to set milk puddings for a blancmange or panna cotta like dessert. Cannot be used to set fruit j..
Chopped ramsons leaves and salt, pounded to release the liquid inside the leaves then left to fermen..
Pickled in elderflower vinegar with a smattering of elderflowers, this delightful pickle captures th..
Based on a recipe from Noma, via Ollie Dabbous and our own in-house tweaking, these fragrant offerin..
Sweet and sharp, an ideal tart accompaniment for game; also good in salads.