This is a dish where all of the primary ingredients can be found wild in the one place, from the same land. I’m talking about the land I grew up on. As children, my sisters, Tess and Tamie, and I used to pick puha (also known as wild watercress) from along the banks of the stream running through our farm. As we walked down from our old farmhouse on Awakau Road to the Totara Stream, bag in one hand and eel net in the other, playing hide-and-seek among the bulrushes along the way, we sometimes spotted wild pigs that poked their snouts out from the bushes on the high ridges of the farmland. This dish binds all of those childhood memories in my take on boil-up — the Maori dish of sustenance.