Wilted rocket, onion, garlic with caremelised potato fritatta

Made as a part of my durational piece: Long weekend of the rocket harvest 2018


  • Large stockpot filled with rocket leaves and baby stalks
  • 6 – 8 onions
  • 20 garlic cloves
  • Olive oil
  • Peanut oil
  • Chilli powder
  • 500 mls Low salt vegetable stock
  • 500 mls water
  • 350 gms of low salt cheddar, finely shredded or 500 gms of ricotta with nutmeg.
  • 15 medium sized freerange eggs
  • 1 cup almond milk
  • Roughly hand torn breadcrumbs
  • 5 medium potatoes


  • Par boil potatoes, peel and slice
  • Slowly caremelise the potato slices in olive oil and ensure they’re nice and crispy
  • Roughly chop onions and rocket up.
  • Saute rocket, onions, crushed garlic in peanut and olive oil, adding stock and water to ensure all cooks effectively in a large stockpot. Add chilli powder to taste as you go.
  • Blitz the sauteed ingredients through the food processor
  • Add cheese, almond milk and breadcrumbs to a large bowl and mix all ingredients. Cook in greased frypan and place under grill to crispen the top.