This isn’t so much a recipe, just some of my thoughts on assembling wild spring greens into a palatable salad. Many spring leaves can be pretty sharp and pungent, so I try to balance these with milder ones, and add a few eccentric but complementary extras afterwards. From the following lists, I recommend a ratio […]

My top 10’s for: gourmet wild foods, tasty weeds, urban wild foods, most fun to harvest, best for beginners and most poisonous species…

Some general thoughts on cooking with wild ingredients, and a list of featured recipes

The pheasants we encounter in Scotland (Phasianus Colchicus) are neither native or truly wild. Indigenous to Mongolia, they may have arrived here with the Romans as ornamental birds and were certainly a common sight in Britain