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…
Laver is a delicious, nutritious and versatile seaweed that imparts a rich, savoury, umami quality to anything it is added to. It is available for most of the year and is a cornerstone of my wild larder…
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…
A step-by-step guide to how to lacto-ferment wild greens, especially wild garlic and wild leeks. Includes trouble-shooting tips and what to do with your ferments once they are made.
Few wild foods are as abundant or easily recognised as the 3 main ingredients in these savoury spring mini-puddings…