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…
Fruit leathers are simple. You can throw in whatever mixture of hedgerow fruits you come home with, and no need to weigh or time anything. All you need is fruit and sugar or honey to taste to make a delicious, healthy, long-lasting treat that will cheer up any walk or forage with an intense fruit hit.
One of the very best ways to taste the vibrant shoots, leaves, and flowers of spring is in wild sushi. Many of the fresh, zinging flavours and health-giving properties of green plants such as wild garlic and sea kale are lost in cooking. Rolling them in nori seaweed sheets with sticky rice and serving with condiments is easy, great fun and makes for the most spectacular finger-food I could imagine.