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 and unmistakeable little winter and early spring fungi are quite common in damp, mossy deciduous woods with plenty of windfall.
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…
Common, easily identified and tasty – oyster mushrooms are a good beginner’s mushroom that is available for much of the year. But there are one or two look-alikes you should be aware of…