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…
Laver is a delicious, nutritious and versatile seaweed that imparts a rich, savoury, umami quality to anything it is added to. It is available for most of the year and is a cornerstone of my wild larder…
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…
A step-by-step guide to how to lacto-ferment wild greens, especially wild garlic and wild leeks. Includes trouble-shooting tips and what to do with your ferments once they are made.
Few wild foods are as abundant or easily recognised as the 3 main ingredients in these savoury spring mini-puddings…