#TIME TO BEAT THE PATHLESS FREE#

In offering a narrative platform to underrepresented voices, this genre of fiction has the scope to really address some serious issues conditional to a specific time and place, a story often mitigated in truth and captured through a locked-in, focused lens. I love coming-of-age novels, especially when there’s a female protagonist at the centre of the plot.

Drizzle with your prepared dressing of choice and sprinkle with the remaining wild garlic flowers, or any other seasonal edible flowers you happen to forage.įollow me on Instagram for more travel adventures, book recommendations and more Read More Peel the boiled egg and cut in half before arranging on top of the rosti. Start by making a bed of salad, then place the rosti on top or to the side. Remove the rosti from the oven and plate up.

#TIME TO BEAT THE PATHLESS FREE#

Mix the wild garlic flowers with butter if you’re opting for the meat free option!) This very simply involves mixing 30g ‘nduja with 60g butter or olive oil over a low heat. Boil the egg in a small saucepan for 6 minutes and 30 seconds before plunging gently into a bowl of cold water.Īs the egg cools down in the cold water, pour the boiling water away and use the same pan to make the ‘nduja dressing or garlic butter. Meanwhile, make the salad by combining the spinach with the wild garlic leaves and bacon (or halloumi).

Of course you can skip all these steps if the rosti have already been made in advance, and just put them straight in the oven to heat through. Transfer to a baking tray and finish off in the oven for 10-15 minutes. Gently fry the rosti on one side for 7-9 minutes before flipping them over to the other side for the same amount of time.

Spread the potato mixture across the four egg rings and push down into the pan with a spoon or silicone spatula. Heat the olive oil in a frying pan over a medium high heat so the bottom is entirely covered. Add more flour if the mixture is excessively wet, or gradually add another egg if the mixture doesn’t seem to bond. The mixture should now be blended together and sticking together well. Mix in the onion, flour, beaten egg, salt and pepper. Strain the grated potatoes through muslin or cheesecloth (if you don’t have either of these things, straining the potatoes through a colander or a sieve using a masher to push the water out might do the trick) Muslin or cheesecloth, to strain water from the potatoes. Never eat any wild food without multiple sources of positive identification.Ĥ-6 small or medium sized potatoes, peeled and gratedĪ bunch of wild garlic (leaves and flowers separated), adjust to tasteĤ slices of streaky bacon, grilled and chopped This recipe can easily be tweaked for vegetarians - just use grilled halloumi instead of bacon and make a wild garlic butter to replace the ‘nduja dressing.ĭisclaimer: please take extra care when foraging and only eat what you can correctly identify. The potato rosti can be made ahead of time (say, on Sunday morning) and reheated in the oven for ten minutes or so whenever you want to eat. I call this brunch/lunch idea my Springtime Monday Special, named as such due to its arguable spiritual healing properties post-weekend.

Time to beat the pathless