wild food tempura

We picked wild roses, nettles, hazel leaves, fat hen, sorrel, ash leaves and dipped them into tempura batter (one egg yolk, 120g flour [half rice half spelt] 175cl ice water) alongside slices and flowers of courgette (courgettes are back, I am happy), tomatoes and basil. We forgot about spring onions and chervil, we were too full for banana, but we’ll be back !
The nettle, the hazel, the wild roses were wonderful. We made the most of the warm threatening early afternoon and set the frying gizmo outside and celebrated the end of school in style.

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