Winter Hedgerow Crumble - The Salt Box

Name: Winter Hedgerow Crumble - The Salt Box
Ingredients: 100g rye flour; 100g jumbo oats; Pinch Maldon salt; Freshly ground black pepper to taste; 80g butter; 80g cheddar cheese, grated; Large handful of ground ivy, washed and chopped (you could use any wild greens you like – cleavers, sorrel, wild garlic, three cornered leek, blanched nettles or all of the above); 40g butter; One garlic clove, peeled and thinly sliced; 2 large leeks, washed and finely sliced; 2 large sprigs of thyme; 1 wood aven root, ground to a fine powder (optional – use a pinch of ground clove as an alternative); 25g plain flour; 330ml ale or cider; 400ml double cream; 40g parmesan, grated; 200g winter greens (cavolo nero, kale, sprout tops, blanched nettles)

wearethesaltbox.co.uk

Winter Hedgerow Crumble, the perfect winter warmer. Cooked in the Gozney Roccbox

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Ingredients

100g rye flour
100g jumbo oats
Pinch Maldon salt
Freshly ground black pepper to taste
80g butter
80g cheddar cheese, grated
Large handful of ground ivy, washed and chopped (you could use any wild greens you like – cleavers, sorrel, wild garlic, three cornered leek, blanched nettles or all of the above)
40g butter
One garlic clove, peeled and thinly sliced
2 large leeks, washed and finely sliced
2 large sprigs of thyme
1 wood aven root, ground to a fine powder (optional – use a pinch of ground clove as an alternative)
25g plain flour
330ml ale or cider
400ml double cream
40g parmesan, grated
200g winter greens (cavolo nero, kale, sprout tops, blanched nettles)