I’m pretty lazy when it comes to wild food recipes. Maximum deliciousness for minimum effort is the forager’s way. So here are some ideas on making small batch mead that require next to no equipment or effort and no added yeast – just what is floating around naturally…

This bowlful of fresh umami-rich joy, that manages to be both homely and pretty damn sophisticated at the same time (why are comfort food and high-end dining so rarely bedfellows?), came about as a result of scrambling through my fridge after a weekend guiding foraging walks…

Though not strong in flavour, dulse is one of the stars of the seaweed world – a clinically proven antioxidant and source of protein, potassium and iodine, making it an excellent treatment for hypothyroid problems…

If you come across a plant that reminds you of wild garlic, but has narrower leaves and less of a garlic smell, you may have found wild leeks. These aren’t the hulking great Frankenstein leeks you might expect to find in shops and gardens, but something tender and elegant…

There are over 1500 members of the carrot/parsley – or more correctly – apiaceae – family worldwide, and around 100 varieties in the UK. Including well known delights such as fennel, coriander, dill, parsley, and celery, and also some notoriously toxic species like hemlock and hemlock water-dropwort, this family presents some major gastronomic – and catastrophic – opportunities for foragers