Foraging recipes

Back to Lifestyle
A plate of Rabbit Gnocchi

Caroline Davey's recipe for rabbit loin with a mustard and cream sauce, with wild spinach and nettle and fat hen gnocchi

Caroline is the owner of Fat Hen wild-food cookery school, just outside Penzance, and a passionate advocate of foraging.

Rabbit Loin with a Mustard & Cream sauce

Serves 4


4 rabbits skinned and jointed, loins removed. 50g butter
2 cloves of garlic finely chopped
1 tblsp flat leaved parsley, finely chopped

1 tbsp thyme, finely chopped 1 tsp whole grain mustard Splash of white wine
3 tbsps double cream

Salt and pepper

Large bunch of wild spinach (sea beet)


1 Remove the loins from the saddle of a rabbit and set aside the other parts of the rabbit to be used in other recipes.

2 Heat the butter in a frying pan until melted and quite hot. Add the garlic, parsley and thyme and cook gently for a minute. Then add the rabbit loins and cook for a couple of minutes on each side, remove to a warm plate.

3 Pour the white wine into the frying pan. Stir and reduce. Add the cream and the mustard, stir and reduce.

4 Season to taste. Put the rabbit loins back into the pan, stir and cover with the sauce. 


Wild spinach

Whilst you are preparing the sauce put a large pan of salted water on to boil for the wild spinach.

When the water has boiled add the spinach for 2 minutes, drain, put back into the pan and add a splash of olive oil, a squeeze of lemon juice, salt and pepper.

Serve the rabbit on top of a bed of wild spinach with the gnocchi surrounding it.   

Nettle or fat hen gnocchi

Serves 6


Just over 1kg potatoes (choose a floury variety such as King Edward or Maris piper).

300g plain flour

2 egg yolks

A bunch of nettles/fat hen leaves

50g Parmesan Salt


1 Wash and blanch the nettles in salted boiling water for 1minute. Drain, squeeze out as much excess water as you can from the nettles and chop them finely.

2 Boil the potatoes in their skins –until just cooked erring on the side of undercooked. Peel the skins and pass the potatoes through a potato ricer. Put the potato into a large bowl.

3 Add the flour, egg yolks, chopped nettles, grated parmesan and salt.

4 Bring together all the ingredients with your hands to form a dough. Turn the dough out onto a floured worktop and knead it bringing in plain flour to stop it sticking.

5 Break off small balls of dough and roll out into a long sausage shape on the worktop. Cut pieces off the ‘sausage’ all the way along.

6 Roll each piece up the back of a fork using the back of a teaspoon. Roll it the alternate way to the knife cut to get the lines across the gnocchi.

7 Blanch in boiling salted water. The gnocchi are ready when they float to the top of the pan.

8 Either serve now or if you want to use them later put them straight into a bowl of cold water to stop them continuing to cook, drain and run through a further jug of cold water. Set aside.

9 If you want to store them drain off the water and mix the gnocchi with some olive oil. You can store them like this overnight in an airtight container in the fridge.

10 When you want to serve the gnocchi heat some butter and olive oil in a frying pan on a medium heat. Add the gnocchi and sear each piece until golden, turning once during cooking.

For more of Caroline's wild food ideas and details of Fat Hen cookery school, go to:





You might also like