Wild at heart - a Cape winter forage

Supper, before orchestration. 

Wild leeks, three-cornered leeks, white bluebelll (Allium triquetrum - Mediterranean origin): buds and flowers, tubers and leaves. These invasive onions are similar to garlic chives in taste, and quite mild after cooking. They will feature in a cauliflower, suuring and curry leaf soup, topped with some curry leaf, coriander and mustard seed oil, and the sauteed buds.

Thistles (Sonchus oleraceus): a well known garden invader whose tender leaves are very slightly bitter. They will cook under some slow-roast leg of lamb, which is our main course, spiced with cardamom, cumin, black pepper and cinnamon.

Suuring ("souring," in Afrikaans; Oxalis pes-caprae - indigenous to the Western Cape) - chopped and stuffed inside the leg of lamb

Chickweed (Stellaria media - European origin) - the tender tips and leaves will be tossed in a watercress and roast carrot salad.