A common, easily recognisable and rather wonderful little “weed”, with a delicious aroma of pineapple and chamomile and lots of sweet and savoury uses in the kitchen
This vegetarian wild mushroom paté recipe is a delicious, easy and versatile way to use the wide range of fungi that often come back from a foray, as well as those old jars of dried mushrooms lurking at the back of your store cupboard from previous autumns.
An abundant, easy-to-recognise, delicious, nutritious coastal green that is available for much of the year.
A fungal martini with mushroom based antipasti
Pheasants are often available for next to nothing from December to February. This recipe turns them into an indulgent winter treat.