Have you grown ocas, been given some or found them in your veg box? Not sure how to cook them? These chilli roasted oca tubers make a delicious, colourful and easy meal with wild garlic and hazelnut pesto and some sort of green on the side.
Whether made with pine nuts or almonds, Parmesan or cheddar, this wild garlic pesto is not only delicious, but a great way to use your foraged wild garlic. Out of season, you can use basil, parsley, spinach or other soft greens instead.
Another year goes by and another year we are not as organised as we’d like to be down on the plot. We don’t have much in the way of veg to eat at the moment, but we do have a lot of weeds. Luckily for us, many of those weeds are not only edible, but quite delicious when eaten young. Fat hen and chickweed are two of these. Time to make fat hen and chickweed pesto.