In Season Now

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.

Sea aster is one of many abundant gastronomic delights you can gather easily and sustainably on coastal salt marshes.

Few wild foods are as abundant or easily recognised as the 3 main ingredients in these savoury spring mini-puddings…

Orache doesn’t always get good reviews in foraging guidebooks, but I rate the varieties I encounter very highly – both as a salad leaf when young, and as a spinach substitute when mature. The tender young leaves, to my palate, are wonderfully sweet with nutty overtones and a hint of salt…

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