This bowlful of fresh umami-rich joy, that manages to be both homely and pretty damn sophisticated at the same time (why are comfort food and high-end dining so rarely bedfellows?), came about as a result of scrambling through my fridge after a weekend guiding foraging walks…
I love mile high wild pie. Its as much fun to make and eat as it is to say – a wonderful jumble of delightful wild foods that can make a spectacular vegy centrepiece for any occasion, easily as grand, satisfying and delicious as big roast, and certainly better for you…
I love it when seasons – and their flavours – overlap. During July sweet cicely leaves are still about and beautifully echo the aniseed notes of horse mushrooms. This gorgeous wee plate takes 15 minutes to knock up…
I just want to describe a simple preparation that turns some already tasty wild foods into something truly delicious that is even better for you than the original, and keeps really well. Better still, you need next to no ingredients…
Few wild foods are as abundant or easily recognised as the 3 main ingredients in these savoury spring mini-puddings…