There are numerous versions of this savoury pudding recipe. The one I have used and adapted is by Roger Phillips.  Instead of Bistort I used Dandelion leaves. Bitter or aromatic flavours work particularly well so you could  try Cow Parsley, Ground Elder or Sorrel. That is if you are one hundred percent certain that you can safely identifying these plants.

 

 

• 450 g Dandelion and young Nettle tops
• 1 large onion
• 125g Pearl barley
• A large knob of butter
• 1 egg
• Breadcrumbs
• 1/2 teaspoon salt
• 1 teaspoon pepper

Chop the greens and onion finely and sprinkle the washed barley among them, adding the salt.

Boil in a muslin bag for around one and a half hours, then strain.

Before serving, beat the mixture in a dish with the egg,  a large knob of butter,  salt and pepper.  I add oatmeal and breadcrumbs to the mixture as well.

Form into cakes,  roll in more breadcrumbs,  then fry in sunflower oil.

Serve with potato wedges,  on a bed of Sea Spinach or with a wild leaf salad.