Serves 2

8 young rook breasts
Handful new beech leaves
Wood sorrel
20 cleaver (sticky willy!) tops
Small handful hawthorn flowers
Handful bitter cress
 Hazelnut oil
Vegetable oil
Butter
Salt and pepper
White wine vinegar

Method

Heat a frying pan and add the vegetable oil.   Season rook breasts and pan fry for two minutes on each side, add a knob of butter and turn down the heat.  Spoon butter over breasts to keep them moist.  Put wild leaves in bowl and season with salt, pepper, splash of white wine vinegar and a good glug of hazelnut oil, toss gently  place in a bowl and slice the breasts thinly and place on top.  Really quick and simple a few hard English cheese shavings would work well.