Black mustard with millet

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I made this Black Mustard Recipe (Brassica nigra) as a quick lunch after walking my trusted hound through my local estuary.

On my way home I went through some woods where I gathered some delicious Alternate Leaved Golden Saxifrage (Chrysosplenium alternifolium). Who says foraging has to be hard work!

Ingredients

  • 100g Black Mustard Leaf
  • 4oz cooked millet
  • 3tsp of pine needle vinegar
  • 2 small handfuls of pumpkin seeds
  • Knob of butter
  • Glug of olive oil
  • Tamari

Instructions

  1. Wash and chop the black mustard leaf and alternate leaved golden saxifrage. Saute in oil and butter until wilted.
  2. Next add cooked millet, pine needle vinegar & a couple of dashes of tamari and keep stirring for between 30-60 seconds.

Serves: 2

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