Category: All Recipes

How to make Nettle Cheese

Make nettle cheese with vegetable rennet

This is a light cheese made with a nettle rennet and cow’s milk. Using a vegetable rennet rather than calf rennet allows you to make a vegetarian cheese. There are… Read More

Cooking with seaweed not tin foil

I’m on a mission to manage without tin foil when cooking, roasting and baking. Have you every thought about what goes into that shiny roll of foil paper? Firstly, you… Read More

Chilli Haw Ketchup

Hawthorn berries

This is one helluva ketchup meets brown sauce baby. There is nothing like Chilli Haw Ketchup to put some fire in the belly this winter. It’s got an amazing taste,… Read More

Seaweed Lasagne Recipe

Whether you want to go gluten-free or just to add a fantastic source of iodine, vitamins and minerals to your diet, seaweed pasta is a great alternative to durum wheat… Read More

Sweet, Sweet Cicely

Sweet Cicely and Rhubarb

In April and May the ditches, damp hedgerows and water meadows are full of sweet cicely. Myrrhis odorata is a gorgeous member of the Apiaceae family – definitely one of my… Read More

Hogweed Pakora

Hogweed shoots are my favourite vegetable in the Spring. They can be steamed but they truly come into their own when fried. I often just fry them in butter until… Read More

Potted Winkles

Here are some recipes for your steamed winkles including my favourite, Potted Winkles.  As a guide to quantities, one large mug will contain about 95 winkles, which will weigh about… Read More

How to make Diodgriafel 

…or how to make wine with wild yeast In Wales, recorded in 1802, poor people would “make a drink called Diodgriafel by infusing [rowan] berries in water”. In 1798, John Evans writes that… Read More

Pepper Dulse Seaweed Cheese

This is an absolutely delicious spread to have with thin crackers or melted onto a venison steak. Pepper dulse isn’t called the truffle of the sea for nothing and it… Read More

Go Absolutely Wild this Burn’s Night!

You’re invited to a Burns Supper with a wild twist. On Saturday 23 January (2016) I’ll be holding a foraged Wild Burns Supper. Tickets are available for just 12 people… Read More

Salad Dressing – The Secret to a High Veg Diet

To be healthy, slim and feel full of energy and vitality you need to really review the type of fuel (food) that you’re running on. It’s common sense. Garbage in, garbage… Read More