It’s a gorgeous time of year for foraging, and we’ve spent as much time as we can lately outdoors. One of the beautifully abundant plants out at the moment is the highly-invasive three-cornered leek, sometimes known as Onion Weed.
Because it is so invasive, it is an offence, under Schedule 9 of the Wildlife and Countryside Act in England and Wales to “plant or otherwise cause to grow this species in the wild.” You can, however, pick it as much as you like under the other foraging codes (i.e. a right to be there, landowner’s permission etc etc).
Three-cornered Leek is either quite oniony or quite garlicy, and while the leaves on their own can be confused with bluebells, snowdrops or even daffodils, these can be recognised by their smell. If you’re making this recipe, I am going to assume you’re 100% certain that you’re eating three-cornered leek! Please don’t use foraged food if you’re not sure.
There are dozens of scone recipes online, but this one is keto because I was desperate for something scone-like, but it had to be low carb.
I’d say these last a couple of days in an airtight container, but I can’t say it ever stays around that long. They do freeze quite well too, but nothings as good as still warm, slathered in butter.
I hope you enjoy it!
- 60g melted butter
- 225g almond flour
- 1 egg
- 50g grated mozzarella
- 20g chopped three cornered leek (you can also use wild garlic)
- 1.5 tsp baking powder
- salt and pepper to taste
- Turn the oven on to 180C/356F
- Melt the butter over low heat and roughly chop the three-cornered leek.
- In a food processor, combine the almond flour and egg, and drizzle over the melted butter.
- Add the mozzerella, chopped leek and baking powder, salt and pepper and mix till well combined.
- Tip the mixture onto a baking tray and flatten with your fingertips to about 1.5cm (1 inch) thick.
- Cut into squares and space evenly on the tray.
- Bake for 10 - 12 minutes and serve with lashings of butter
I have been foraging for over a decade, but I still double check most things I pick before eating them, or more importantly, feeding them to my children. These are my most recommended books: