Hogweed Tempura

Recipe by Luke Jefford

Hogweed. What a wonderful plant! The new growth hogweed shoots make the most beautiful tempura! Lovingly dipped in to our ‘wild aioli’. I was recently watching a documentary on Japanese cuisine, there was a chef who had dedicated 7 years of his life to the art of Tempura. I’m always in awe of the dedication to food that certain Asian chefs employ.

Any who, these lightly battered hogweed leaves are an absolute must this spring!

Ingredients

• 100g Cornflour

• 50g Plain Flour

• 10g Table Salt

• 180g Sparkling Water

• 2 Ice Cubes

Method

Step 1

Dust your hogweed shoots with plain flour and set aside.

Step 2

Lightly whisk your flours, salt and sparkling water together until combined. And pop in your ice cubes. Tempura works better when cold.

Step 3

Place a pan of an oil of your choice (rapeseed, sunflower or vegetable oil are all fine) on to the hob. Ideally the oil should be around 160c (320F).

Step 4

Make sure your hogweed shoots are evenly covered in flour and then dip them in to your tempura batter. Fry two at a time. Giving them a little wiggle as they enter the oil to ensure the leaf opens up.