Recipe by Luke Jefford

Once you've mastered the identification of Hogweed, you open yourself up to one of our most special, native wild veggies. During late summer & autumn it produces seeds, which have the most powerful, unique flavour available in our native spice rack. This dry rub works particularly well with red meat.

Ingredients

• 2.5 TSP Common Hogweed seed

• 1 TSP Smoked paprika

• 1 TSP Dried rosemary

• 1 TBSP Table salt

• 2 TBSP Brown sugar

• 1/2 TSP Black pepper

Method

Mix all ingredients together and pop into a spice blender. Blend well & you're ready to get rubbing!