Fat Hen (Chenopodium album) makes a delicious green vegetable. In this recipe, Marion Turnbull, our resident Wild Food Cook has created a simple light Fat Hen recipe that works great either as a main course or as a mezze.
You may not need all the pesto, so store in a fridge in a jar (covered in oil) and use within one week on things like jacket potatoes, pasta etc.
Serves: Two as a main course, or four as a mezze
Robin Harford is a self-taught ethnobotanist, and has spent over a decade traveling, researching, recording and uncovering the traditional and contemporary use of wild plants in Britain and beyond. More recently his work has taken him to Africa, India, SE Asia and Europe. He is a co-director of Plants & Healers International, a non-profit that connects people, plants and healers around the world.