Garlic Mustard Pesto

In late April the Garlic Mustard or Jack by the Hedge is everywhere in East Oxford. It is a great addition to salads but there is so much available, for such a short time, I thought to try making a pesto.

The recipe from Mother Nature looks good but expects you to have pulled the plants up including the roots as Jack by the Hedge is an invasive weed in North America.

• Bunch of Jack by the hedge
• Small bunch of chives
• 200g sliced almonds
• 100ml walnut oil
• Lemon
• Salt

Chop Garlic Mustard as finely as you can. Chop chives and add all into a bowl. Mix and put into jars. Eat as soon as possible.

Pork Belly with Three Nuts and Redcurrants

We had an excess of almond milk...

Ingredients

• Three slices pork belly cut into small pieces
• 1 litre almond milk
• 1 pack Merchant Gourmet sweet chestnuts
• 200g walnuts
• 300g sliced almonds
• 1 onion, finely sliced

Fry the pork hard. Add sliced onions. Add walnuts, Add sweet chestnuts.

When all browned add almond milk, add redcurrants.