|Burwell||Electronics & DIY||Family History||Hi-Fi History||Misc||Natural History||Wild Food||Walks|
|Rationale||Poisonous||Edible plants - names||Plants - pictorial||Fruit & nuts||Recipes|
You can of course use your imagination and substitute ingredients.
|100 gms||Wild garlic|
|50 gms||wild rocket|
|2||hard boiled eggs|
|4||slices of good air cured ham|
|2||sun dried & smoked tomatoes|
|4 0ml||of your house dressing|
Having a smoke house I tend to dry the toms in the oven for 3 hours at 120 degrees with some chopped herbs & a little rape seed oil before placing them in the smoker for 3 days. I make the cured ham with a molasses cure mix for 6 weeks before putting it into the smoker for 6 months, it comes out a lovely ebony colour & the taste is quit exceptional, like a Suffolk ham.