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  1. Homemade forager’s pizza.

    A base smeared lightly with nutmeg accented béchamel and a little onion, thin slices of potato and some small pieces of pork stripped from bones used to make stock. I seasoned it with a fine sprinkle of za’atar.

    The pizza went into the oven, then just before it was ready I topped it with blanched nettles & steamed homegrown baby chard, plus marinated Schulz Organic fetta, and put it back in until the greens were warm.

    To serve I drizzled the garlic and chilli flecked fetta oil over the top and added some flaked almonds. Tasty and rustic, a little bit of easy resourceful cookery.

    (Taken with Instagram)

    Homemade forager’s pizza.

    A base smeared lightly with nutmeg accented béchamel and a little onion, thin slices of potato and some small pieces of pork stripped from bones used to make stock. I seasoned it with a fine sprinkle of za’atar.

    The pizza went into the oven, then just before it was ready I topped it with blanched nettles & steamed homegrown baby chard, plus marinated Schulz Organic fetta, and put it back in until the greens were warm.

    To serve I drizzled the garlic and chilli flecked fetta oil over the top and added some flaked almonds. Tasty and rustic, a little bit of easy resourceful cookery.

    (Taken with Instagram)

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