Crispy Fried Herb Bennet

We have loads of Herb Bennet growing in our beautiful ancient woodland in Kent. I knew that it had been used as a flavouring in Victorian times, but this recipe from Robin Harford to have it crispy fried as an alternative to seaweed is a real winner!

• 6 handfuls of Herb Bennet leaves, chopped
• 2 handfuls of ramsons, chopped
• Knob of butter
• Sugar

• Melt the butter in a frying pan
• Add the chopped leaves and fry until crispy, adding more butter if required
• Sprinkle a little sugar over the dish before serving

Now it's time to sit down by your campfire and enjoy your wild food cooking.