You will be truly amazed at the vast amount of wild food available in South East London, whether that be the more common, apples, blackberries and rose hips or for the keener eyes, figs, sorrel and damsons – keep your eyes peeled but do remember to keep a reference point to hand, there are plenty websites to help with identification, or we particularly like the River Cottage handbooks.
We are excited about raising the profile of game, foraged and seasonal foods by bringing it to a wider audience.
Building upon our very seasonal ethos, Native's menu champions the best of British produce by using foraged, game, rare breeds, seasonal and sustainable ingredients, bringing an urban-country amalgamation to London.
We hope you enjoy our British take on a traditional Lemon Meringue Pie, using foraged ingredients you’ll be able to find not far from your own home!
• 1 x 9 inch baked pastry case
For the Sloe Berry Curd:
• 300g of sloe berries
• 125g butter
• 350g caster sugar
• 3 medium organic eggs
• 4 medium organic egg yolks
• 2 lemons; zest and juice
For the Italian Meringue:
• 250g caster Sugar
• 4 medium organic egg whites
• 50ml water
Place sloe berries into a saucepan, half cover with water and bring to the boil. Remove the lid and simmer until the flesh leaves the stones – pressing down with a potato masher every now and again helps remove flesh from stones.
Once most of the excess water has evaporated, pass the fruit through a fine sieve discarding any pips, stalks and tough skins. You will be left with a vibrant fruit purée.
Place the butter, sugar, fruit and the juice and zest of the lemons into a saucepan and stir until the sugar has dissolved and the butter melted.
In a separate bowl whisk the 3 eggs and 4 yolks thoroughly. Remove the melted mixture from the heat and whisk the eggs, ensuring the egg is well incorporated.
Place the pan back onto a low to medium heat and stir continuously until it has visibly thickened and can coat the back of a spoon. This will take between 10 to 15 minutes, until the consistency resembles a thick custard. Leave to firm up in the fridge.
You can test the firmness of the set by placing a teaspoonful of curd on a plate and putting this into the fridge for 5 minutes before checking the consistency.
For the meringue, add the sugar to a pan along with 50ml of water and place on a high heat to reach a temperature of 116°C or until the water has evaporated and the sugar is bubbling away.
Meanwhile whisk the 4 remaining egg whites on high speed in a stand mixer until it reaches stiff peaks.
When the sugar comes to temperature, slowly and steadily pour the sugar syrup into the egg whites whilst continuously mixing on a high speed.
Once all the syrup is incorporated, lower the speed to medium and keep mixing until the sides of the bowl have cooled.
Fill your tart case with the cold curd and spoon the Italian meringue mixture on top.
Brown the meringue under a hot grill or with a cooks blow torch.
Enjoy!!! (try and head to Oxleas Woods for a wonderful sunset...)