Nettle pudding has been declared Britain's oldest recipe. From Epicurious.com:
2 bunches of young nettle leaves
Any combination of 4 wild greens, such as:
bunch of sorrel
bunch of watercress
bunch of dandelion leaves Some chives
1 cup of barley flour 1 teaspoon salt
Chop the herbs finely and mix in the barley flour and salt. Add enough water to bind it together and place in the centre of a linen or muslin cloth. Tie the cloth securely and add to a pot of simmering venison or wild boar (a pork joint will do just as well). Leave in the pot until the meat is cooked and serve with chunks of bread.