Скачать или смотреть 50p 'Bistort Bhajis' using common bistort (Persicaria bistorta) - Foraging in Yorkshire

Hello! Sophie Wren, Foraging Tutor at Live Wild in Calderdale, West Yorkshire here. For this video I've been further exploring the plant common bistort (Persicaria bistorta), which has long been eaten here in Calderdale where it grows in abundance. Traditionally, bistort is used as the main ingredient in a savoury breakfast dish called dock pudding which is served up around Easter time. The tradition is still very much alive and well with the World Dock Pudding Championships take place annually in the village of Mytholmroyd.
Here I explore a more contemporary recipe and make 'bistort bhajis' that include two wild ingredients and otherwise cost just 50p to make. Enjoy!

**CRUCIAL NOTE: Only eat any wild plant if you are 100% sure of your identification. If you need guidance, come and join us on a Live Wild foraging course:
https://www.livewild.org.uk/courses/f...

Recipe:
Large white onion, thinly sliced
50g mix of washed and chopped common bistort leaves (persicaria bistorta) and stinging nettle tops (urtica dioica)
80g gram flour
1 tsp diced fresh root ginger
1 tsp toasted and ground coriander seeds
1 green chilli, de-seeded and diced
pinch of salt
pinch of red chilli powder
pinch of turmeric
sunflower oil for frying

Method:
Mix the onions, wild greens, gram flour, ginger, coriander seeds and green chilli together with enough water to bind into a thick batter mixture

Mix in the salt, chilli powder and turmeric

Heat about an inch of sunflower oil in a wok or deep frying pan

Shape the mixture into about 8 bhajis and then, when the oil is hot, reduce the heat and fry the bhajis gently until golden brown, turning them over half way through

Remove from the oil and pat off excess oil with kitchen roll

Serve with yogurt (you can chop in some wild garlic leaves or flower buds for extra taste) and a wedge of lemon