In Season Now

A selection of videos, clips and TV appearances in which I bang on about wild food…

These spectacular and unmistakeable little winter and early spring fungi are quite common in damp, mossy deciduous woods with plenty of windfall.

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…

The want of a decent guidebook can be all that stands between the novice forager and a great meal or a trip to the hospital – or worse. Here I give some general advice on finding the right foraging guidebook…

After first encountering this unusual and delicious brassica in the Scottish highlands, I was delighted to stumble on it again in my favourite bit of Galloway swamp – 10 minutes from my house…