Free food found at the root of bean jar recipe

ONE of the perennial gripes about island living is the price of food and oil.

That could have been one of the reasons so many people this week flocked to learn more about foraging for food.

Around 25 visitors joined Alderney Wildlife Trust experts to discover what wild foods could be found in the island's fields, grassy verges and at the shoreline.

What was found would go into a traditional Alderney bean jar prepared by chefs at the Georgian House Hotel and served up at the island's Jubilee street party.

The foraging excursion was part of Alderney Wildlife Week, which this year marks the institution's 10th birthday.

'From pre-history until the Second World War, and during even more recent times, residents have looked to the natural flora and fauna of their island,' said Alderney Wildlife Trust manager Roland Gauvain.

We were on a mission to find the root vegetables and greens for the bean jar.

First we dug for the long, thin roots of burdock – biennial thistles that thrive in open meadows and gardens. We learned that the leaf stalks could be peeled and eaten raw and their taproot is edible and will add to the bulk of the dish as well. It was labour-intensive work, but Oliver Furby, aged seven, from York, soon got the hang of it. 'I'm really enjoying it,' he said. 'It's better than going to the supermarket.'

Horseradish was another boon for the bean jar, adding intense mustardy flavours when grated. Perennial wall rocket added strong peppery notes – about three times the strength of the supermarket variety.

Sea beet – which tasted just like beetroot – were another addition to the pot.

Nettles, we learned, could be used in myriad ways. Packed with vitamins and minerals, they can go into beer, soup, tea and even haggis. We learned how to pinch off the youngest leaves without stinging our fingers.

Almost, anyway...

Longis Common provided rich pickings for herbs. Close inspection of the sandy topsoil revealed tiny spears of thyme and wild parsley was plucked too.

Stinking onions, whose white flowers cover Alderney in spring, have bulbs that taste like a cross between delicate garlic and spring onions and added a depth of flavour to the finished dish.

The pile of our foraged food was impressive, if rather muddy.

A delegation of Jersey's 9th St Luke's Scouts were on scrubbing duty.

Chef Kevin Honeywood cooked up two and a half kilos of beans, with ham hock for stock, vegetables, carrots and onion, wild rabbit from very close to our field kitchen at Essex Farm, and some Kiln Farm beef.

But what did the foraged ingredients add? 'It's free and it's fresh,' said Kevin. 'The flavours are stronger and there's an earthiness to the ingredients. 'Especially if the Scouts don't clean them properly,' quipped a fellow forager.

The results were served up at the street party, where its more exotic additions attracted interest.

'It's delicious,' said party-goer Priscilla Vaughan.

When there's more week left than pay cheque, I might just give it a try.