As I have said before – whilst there are many wild foods you can eat, only a few you would actually want to.. if .. you know.. you have taste buds etc. Those few are great though.. elderflowers.. blackberries and so on.
Wild strawberries are a particular favourite – perfect in pimms! – but I pick and stash them in the freezer too. Faced with said egg mountain and pressure to use both the heat of the rayburn which will be turned off soon, and fruit from the freezer, I decided to make a baked egg custard and bunged a layer of wild strawberries at the bottom. As the method is essentially mix cream, egg yolks and sugar and bung in the oven.. well predictably the strawberries floated, so it is a bit of a reversal of the wild strawberry creme brulee I make sometimes.
oh my. This one hit the ‘please do again’ list for sure – delish!
In the past I have made wild strawberry pancakes, blackberry clafoutis, elderflower fritters, wild garlic omelettes…
Does this show there is a natural affinity for recipes using foraged foods and eggs?.. or is it more to do with the fact we often have an egg mountain..