Lunchtime! Here's how to make this wild sandwich with small field cress
A quick recipe for when you're short on time but still fancy something special. This venison roll is a celebration of flavours: creamy, tangy, fresh and a touch nutty. The main protagonist? Small field cress! This little plant that you just find in the garden and in the park gives it that little bit of spice you would normally expect from cress or rocket - but freshly picked, wild and free. Perfect for a weekday lunch or as a healthy snack in between!
Kitchenware
- cutting board
- toaster or grill pan
- clean spoon and knife
Ingredients
- small handful of washed small cress
- 2 slices of your favourite bread e.g. homemade sourdough bread
- dot of mayonnaise mustard or horseradish cream
- cheese from the cheese shop or opt for hummus
- lemon slice
Instructions
- Toast your sandwiches golden brown - this will make them nice and crispy and warm.
- Spread a layer of mayo or mustard on the bread if using cheese. If you go for hummus, choose horseradish cream as a spread - it combines wonderfully fresh and tangy.
- Top the sandwiches with slices of cheese or a generous spoonful of hummus.
- Spread the cress over your bread. Not too sparingly, it should be nice and plump.
- Finally, squeeze a little lemon juice over the field cherry - it picks up the flavour even more. And you're done! A wild sandwich that tastes like you're at a fancy lunch shop, but homemade and straight from nature.