This amazing little seaweed packs an extraordinary flavour that you really have to taste to believe. I’ve fed it fresh to food lovers who reacted with such amazement, delight and determination to have more, that I expect they are now to be found living in coastal caves as ragged pepper dulse junky hermits…
This is the most striking and delicious of all our UK berries in my opinion – once you get over their nose-scrunching acidity! They are exceptionally good for you, being rammed with antioxidants and vitamin C. They are mostly found coastally, but are starting to be introduced – or introducing themselves – to more inland locations…
These spectacular little fungi fall into the category of almost too pretty to pick. I find lots in a snowdrop-filled wood by the sea and the contrast of the red elf cups, white flowers and vibrant green moss makes it a very special place in February….
The flavours and textures of some wild foods can be challenging to our modern palettes. We have got used to the easy sweetness of tame vegetables, while importing piquant spices from abroad to make them more exciting…
This is a delightful, easy-to-come-by plant that can be cooked like spinach, added to stir-fries etc, but is at its best raw. I love to employ its earthy flavour in winter salads with pickled fish, beetroot and elderberry vinegar, though it works well as a mild “bulker” with sharper-tasting leaves in spring…