Fruit

I make lots of salad dressing using substances that can, in part, mimic and replace the oil content of a regular salad dressing in part or in total. E407 or carrageenan, the extract most commonly used for this, and the one I use most frequently after extracting it from Chondus crispus seaweed, works well, as do the seeds of Greater Plantain Plantago major. However, the simplest to use, because it requires the least processing, is to use the fresh content of seeds and liquid from ripe Hottentot Figs

I’ve found this on waste ground and riverbanks from Kent to Wales and as far north as Edinburgh.
Despite being very tasty the berries do not have a long recorded tradition of use, so go easy at first to test your individual sensitivity.
Berry clusters ripen at different stages. It took me three weeks of return visits to collect the quantity required for this recipe.