Lesser Celandine & Lamb Heart Stew

The deep rich flavours of Lesser Celandine, combine well for any kind of stew or chowder.

In this lesser celandine recipe I combined it with winter root vegetables, and lamb hearts to make a deeply warm and nourishing stew.


  • 2 lamb heart – sliced into chunks
  • 400g pre-flowering lesser celandine leaves – chopped
  • 1 small swede – peeled & cubed
  • 1 carrot – chunkily diced
  • 1 onion – thinly sliced
  • 3 garlic cloves – roughly chopped
  • small bunch of fresh thyme – chopped (use your senses as to how much to put in)
  • 3 tbsp plain flour
  • 1 pint stock (meat or veg)

Suggested Instructions

  1. Fry the heart until browned, about 5 minutes, then add the onion and root vegetables, fry until the onion is translucent.
  2. Add plain flour, and stir in for 30 seconds stirring continuously, then add 1 pint of vegetable or meat stock, keep stirring until worked in.
  3. Add the chopped thyme (you can also use mixed herbs), and finally add the chopped lesser celandine leaves. Put lid on, and bake at gas mark 4 / 180 C for an hour and a half to two hours. Check to see how it is, as ovens often vary. Serve with rice or couscous.

Serves: 2