Making flour from reedmace rhizomes and other roots and tubers is an activity that has being going on for millenia. Mesolithic hunter-gatherers would have used similar processes to those still used by aborigines today. The process is one of capturing and preserving starch in a digestible form. Have a go and get back to your roots!
The season for winter chanterelles and pheasants overlap and they compliment one another very well. Here is a hearty slow-braised stew that is perfect for late autumn and winter evenings…
Catching and eating razor clams, or spoot clams as we call them in Scotland is pretty much the most fun you can have with your clothes on. Here is the lowdown on where, when and how to catch them – and what to do with them when you do…