Oxeye Daisy Spread

Ingredients:

1 large carrot, grated
1 small beetroot, peeled and grated
1 onion, sliced into thin rings
50g butter
120g oxeye daisy greens, chopped
60g mugwort leaves, chopped
1 tsp ground ginger
salt and freshly-ground black pepper, to taste
2 large garlic cloves
1 tbsp whole-wheat flour
juice of 1 lemon

Method:

Melt the butter in a pan and use to fry the onion for about 4 minutes, or until just soft. Add the carrot and beetroot, add the lid and sweat gently for about 8 minutes (add water, if necessary, so the contents of the pan do not burn).

Add the chopped oxeye daisy greens and mugwort and continue cooking for a further 5 minutes. Add the thinly-sliced garlic then season with the ginger, salt and black pepper. Sprinkle the flour over the mixture and stir to combine. Continue cooking, stirring frequently, for a further 5 minutes then stir in the lemon juice. Beat until smooth then take off the heat and allow to cool slightly.

Turn into a blender and process until smooth. If you want a very smooth spread pass through a fine-meshed sieve to remove any plant fibres. This will keep in the refrigerator for a few days and makes an excellent breakfast spread.