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Hogweed Floret Cheese


A great alternative to cauliflower cheese, the strong taste of the hogweed really lends itself to this dish.

Serves : 6
Prep : 20 minutes
Cook : 30 minutes
  • Hogweed florets
  • 30 grams butter
  • 30 grams plain flour
  • 40 grams grated cheese
  • 1 pint milk
  • Salt/pepper


  1. Wash the hogweed florets carefully to remove any insects and par boil for 3 mins.
  2. Melt the butter in a sauce pan and remove from the heat.
  3. Add the flour salt and pepper and stir well until you get a smooth paste, return to the heat and gently fry for a couple of minutes then remove from the heat again.
  4. Slowly add the milk, stirring all the time to prevent lumps, return to the hob, add 30 grams of the cheese and cook while stirring until the sauce thickens.
  5. Stir in the hogweed florets and place in an oven proof dish, sprinkle the rest of the cheese on top and bake in the oven at 200c, 400f or gas mark 6 for 30 mins or until the top is golden brown.


3 comments for Hogweed Floret Cheese

  1. David Gaughan says:

    Is it wise to put this recipe on the web. Giant hogweed is seriously poisonous and can cause blisters just by touching it.

    1. Eric Biggane says:

      Giant hogweed is not poisonous but is far too dangerous to even attempt cooking with. There are differences between the two plants which we cover in both the guide and a separate article about the two hogweeds. It tastes too good not to eat it.

  2. Jac says:

    Love common hogweed, it is quite hairy in comparison to its big cousin. If you check for the skeleton of the previous years plant you would be very unlucky to mistake it.

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