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)
- Fry the heart until browned, about 5 minutes, then add the onion and root vegetables, fry until the onion is translucent.
- 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.
- 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.