Peel and cut the potatoes into small pieces and set to boil. Peel and chop the shallots and garlic and fry in the oil in a large pan until soft and slightly browned. By now the potatoes should be boiled and breaking up. Add the potatoes and their water to the shallots and garlic to make up the water to the volume required. Leave to simmer. Now wash the wild vegetables and cut the leaves from the stalks. Chop to fingernail size and add to the pan. Simmer for 20 minutes, flavour and serve. Excellent served the French way with a large crouton in each bowl. Cut French bread into 1 cm (½ in) slices and fry in oil with a tiny touch of garlic.
© 1986 All rights reserved. Published by Macmillan.