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Sea Beet Feathers & Foam

FeathersandFoam
Recently I had to ‘off’ a damaged pheasant that I had found in the road. I hung it up for 4 days before calling up my mate Jon to invite him over for some feral food telling him I had some foraged pheasant and sea beet.

When he showed up, Jon had brought with him some smoked haddock and another pheasant. The critters are everywhere this time of year. And as I opened the front door, he announced “Fevvers and foam!”. Jon’s originally from East London, and his dialect still catches me out sometimes.

Sorry? Yer what? “Feathers and foam Robin, it’s my alternative to surf and turf.” He really was rather happy with himself.

“Smoked haddock and pheasant? Are you off your rocker” I exclaimed.

“Nah, I’m serious, let’s give it a try” he urged me… and so we did. But first I had to rummage around for the sea beet that I had gathered earlier in the day. There isn’t much seasoning in this Sea Beet recipe, however the flavours all come from the simple ingredients, so give it a whirl, and maybe use your imagination to tart it up a little. Personally I loved the simple flavours.

Ingredients

  • 300g Sea Beet (sliced)
  • 250g Smoked haddock (chopped)
  • 4 Pheasant breasts (sliced thinly)
  • 1 Onion (sliced)
  • 4 Cloves of garlic (chopped)
  • Oil & Butter
  • Black pepper & salt

Suggested Instructions

  1. Heat the oil in a frying pan or wok, and gently fry the onion and garlic until the onion is translucent.
  2. While they are frying, lightly steam the sea beet and drain.
  3. Next add the pheasant and smoked haddock to the onions and garlic, and fry until just about done to your taste, then throw in the sea beet and mix together. Add the black pepper and salt then serve.

Serves: 3

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Robin Harford

Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2009. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.