Griddled chicory with lemon bittercress dressing

I keep finding lunch between the cracks of the cobblestones in the back garden. Slender, peppery rocket leaves have appeared not far from where the salad box sat last year, while a lone strawberry pokes up cautiously next to Amelie's tricycle by the back door (I fear that its days are numbered). Hairy bittercress has sprung up too, which is a joy.
Many wild herbs and greens suffer from unfortunate titling; odd names that might unfairly cast them into the realm of pejorative subjectivity. There's Hogweed and Dead nettles to name but two, not to mention Bastard balm. It's the "Hairy" element of Hairy bittercress that seems to raise an eyebrow, although to me it seems to be one of the least follicaly-blessed plants in the garden. Hairy bittercress tastes not entirely dissimilar to cultivated cress, but has stronger, peppery notes. This simple side dish is great with roast pork.

3 to 4 Chicory heads, chopped in half lengthways
The juice of one lemon
Extra virgin olive oil
One large garlic clove, finely grated
2Tsp Chopped Hairy bittercress leaves
Salt and pepper
Hairy bittercress leaves, to garnish

1 Heat the griddle pan/BBQ until scorching hot, brush the chicory with a little olive oil, then place flat side down on the heat. Don't move them for about five minutes, then flip onto the rounded side for a further three. Leave to cool.
2 Squeeze the lemon juice into a glass or jam jar. Eye-up the level of juice; add the olive oil, at a ratio of two parts lemon to 3 parts oil. Stir in the the garlic, chopped bittercress and a good grind of salt and pepper.
3 To serve, toss the chicory in the dressing and serve with young bittercress shoots.

Roast guinea fowl, chicory and walnut salad

Winter’s boney fingers have felt their way through the garden. Mint’s on its last legs; the chives look set to follow suit in due course. Parsley that once spilled out of the herb beds onto the lawn looks austere, albeit with small flickers of new growth next to the wall. I’ll be damned if I won’t get one last hurrah out of these chaps, whether it’s a mixed herb pesto (see here), or this simple salad using the least-crestfallen of the remaining leaves.

1 Guinea fowl

Garlic cloves

4 Chicory heads (I used a mixture of red and green)

A handful of flat leaf parsley leaves

A bunch of chives, finely snipped

A handful of de-shelled walnuts

About 100ml sherry or port

A small handful of raisins

Olive oil

1 Large lemon

Salt and pepper

1 The night before, leave the raisins to soak and plump up in the sherry. Preheat the oven to 180c/fan160c/gas 4. Brush the guinea fowl with olive oil, then season. Use a knife to make a few holes in the breast and legs, then wedge in some garlic cloves. Cover with baking foil and roast for one hour (remove the foil 45 mins in to let the bird go golden). Allow to cool for a bit, then remove the meat with a pair of forks.

2 Pour 6tbsp olive oil into a jam jar, then squeeze in the juice of the lemon. Season well, pop the lid on and shake. Arrange the chicken and chicory on a large plate or platter. Scatter over parsley, chives and walnuts. Drizzle the dressing over the salad, then spoon over the swollen raisins.

ANOTHER WALNUT RECIPE TO TRY:

Wild walnut, stilton and honey foccacia