Stuffed dock leaves
BY ANDY HAMILTON FROM AUTUMNWATCH
Prep : Less than 30 min | Cook : 30 min to 1 hour
Dock leaves are available at almost any time of year. Their strong texture makes them ideal for stuffing and making a wild food version of stuffed vine leaves.
- Preheat the oven to 180C/350F/Gas 4.
- Boil the dock leaves in water for 10 minutes or until the water changes colour. Drain and pat dry with kitchen paper.
- Meanwhile, mix two tablespoons of the walnut oil with the lamb mince, onion, lemon juice, bulgur wheat, tomato and mixed spice until well combined. Add a little of the water to loosen the mixture if necessary.
- Roll sixteen equal-sized balls from the mixture and wrap one in each boiled dock leaf. Place the stuffed dock leaves into a large cast-iron casserole (or saucepan).
- Mix the remaining two tablespoons of oil with the tomato purée and water and pour the mixture into the casserole.
- Put the casserole onto the hob over a medium heat and gently bring to the liquid to the boil. Remove the casserole from the heat and transfer to the oven. Cook for 30 minutes, then remove from the oven and set aside to cool slightly before serving.>>>Dock leaves contain oxalic acid, which in high quantities can reduce calcium levels, so don’t eat too many too often.