Common Hogweed (Heracleum sphondylium) is a member of the carrot family, caution is advised whilst foraging plants in this family. Although it contains some of our most tasty plants cultivated and wild (Carrot, Parsley, Celery, Coriander, Parsnip Ground Elder, Cow Parsley to name but a...
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Fireweed, Rosebay willow herb, bomb weed, and poor man's asparagus are some of the common names given to Chamerion Angustifolium. As the last common name implies it does have asparagus over tones and in my opinion tastes better. After picking, slightly bend near the bottom...
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Pick the Dandelions on a sunny day when the flowers are fully open, let any little bugs vacate the blossom (give them a shake or a blow). Method Add 100g to 150g of flower head's to 330ml of water, with the juice of half a lemon and...
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Eating fermented food is very beneficial for your health. As well as the benefits from the wild garlic itself this sauerkraut type preserve is jam packed with probiotics or live bacteria. This is what your body needs for a healthy gut microbiome. It can reduce...
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This is a recipe I cook sometimes with either a sweet or savoury dip or sauce. Sometimes with honey, chocolate sauce, yogurt, cream or ice cream. Salt pepper, chilli, sweet chilli sauce, garlic mayo dip or as a side to a Chinese stir fry. They are tasty crunchy...
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Ingredients Approx 250g wild garlic Approx150g nettle tops A pinch of sea or rock salt 200g parmigiano reggiano Approx 300ml of good quality olive oil 1-2 lemons (zest and juice) A good handful of foraged walnuts Crusty bread to serve Method Wash the garlic and nettle leaves and dry (use a salad spinner if...
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Recipe Ingredients - serves 2 120g Nettle top's 200g cream cheese 1 small onion 1-2 chilli 2 x garlic cloves (or good handful of wild garlic stems) glug of olive oil. A good Knob of butter. 200g-300gof fresh pasta. A good pinch of sea salt. A twist or two of ground black pepper. Juice of one lemon. 1-2...
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This lovely parsley and peppery tasting soup is one I put together at least once a week, when the Ground Elder and Watercress is about. It is full of green goodness! Watercress should only be foraged from a clean water source and should always be cooked...
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This is my take on hawthorn ketchup, spiced up slightly, this sauce goes well with cheese and compliments most meats. Recipe 500g hawthorn berries 100g sugar 300ml cider vinegar 300ml water 1tsp sea salt 1/4 tsp ground black pepper 1/4tsp hot chilli powder or 2 red birds eye chillis 3 cloves of garlic Method Put Hawthorn...
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This is an easy to make traditional fermented black tea. It is a lovely tasting nutrient loaded tea called, Ivan chai or Koporye tea. This is a traditional Russian tea that has been around since the 12th Century. Before 1917 it was produced and exported...
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