A guest recipe from chutney connoisseur James Mackenzie
The young flower and leaf buds of rowan trees, and some other closely related species, offer delicious almond flavours to foragers in the spring.
An abundant and easily recognisable edible wild plant providing several different sources of food and drink from April to September.
This wild spiced cake is so delicious that I serve it on all of my foraging walks…Its flavoured with the seed casings of common hogweed which have a delicious ginger-meets-cardamon flavour
Nettle soup is a forager’s classic. Rich, delicious and deeply nutritious. This recipe is wonderfully simple, but I suggest some extra wild options that make it even better.