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Waterblommetjie bredie

Lamb and water hawthorn stew

Between June and September, farm stalls along the roads out of Paarl and Stellenbosch sell bags of waterblommetjies, the flower buds of a pondweed that grows in Western Cape vleis, and that is the cue to make this bredie. The buds taste like a cross between green beans and artichoke, and they turn silky as they stew with lamb, potatoes and a little sorrel that gives the gravy a lemony edge. Buy them fresh in season from a greengrocer or farm stall, or use tinned or bottled ones from South African shops; never pick them from dams yourself. Out of the Cape, a mix of green beans and artichoke hearts gives a surprisingly close result. Serve over white rice. Chef's tip: add the waterblommetjies only for the last half hour; stirred in at the start they disappear into a slippery mush.

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