INGREDIENTS:

(use what ever quantities you have or require)

Young dandelion leaves (well washed)
Yellow Dandelion heads (well washed)
An egg
Flour
Apple
Honey
Vinegar (of your choice)
Oil (of your choice)

METHOD:

  1. Wisk the egg and flour together in a bowl to make a smooth batter
  2. Dip the dandelion heads in the batter and gently fry in oil in a frying pan until golden brown
  3. Chop the apple into sticks and sprinkle over the leaves
  4. Place the fried dandelion heads on top of your salad
  5. Drizzle with a little oil, vinegar and honey

Always abide by the law when foraging and check with your midwife if you are pregnant or breastfeeding. Possible allergens: egg, honey, dandelion, wheat.

* PHUPLEC – Pronounced ‘foo-pleck’. PHUPLEC derives from the Proto-Indo-European perfective *bhuH, meaning to become, grow or appear. From this root word comes the English word future, the Latin futūrus (about to be) and esse (to be), the Greek phuō (I grow / become) and phusis (nature), and the Old English bēo (I become, I will be, I am). Phu- is combined with an abbreviated version of the Old English *plecc (pleck or plack) meaning a plot of land, place, spot or patch.