Category: Wild Food Recipes

Potted Winkles

Pate

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 Laverbread

Laver seaweed

Laverbread is not a bread. It is a thick paste made from laver seaweed that was traditionally spread on bread or toast. It has a very savoury, umami taste and, in… Read More

Laver Cakes Recipe

Laver seaweed balls

This is a delicious breakfast snack. A twist on an old Scottish breakfast classic and a great way of making sure that you get your daily dose of the vital… Read More

Green Sweet Cicely Seed Sweets

How to make sweet cicely seed brittle, a form of boiled sweet, and mukhwas, a foraged wild take on Indian sugar coated fennel seeds. Sweet cicely (Myrrhis odorata) is found… Read More

Spruce Pine Honey

I love the fresh growth on pines, spruce and larch and make fresh, citrussy-pine needle teas from the young needles. I also adore this spruce ‘honey’ (a pouring pine syrup),… Read More

Spruce Pine Honey

I love the fresh growth on pines, spruce and larch and make fresh, citrussy-pine needle teas from the young needles. I also adore this spruce ‘honey’ (a pouring pine syrup),… Read More

Gorse flowers

Gorse flowers (Ulex europaeus) are not only cheerily pretty but also edible. This doesn’t apply to the pods though as the pods contain some strong chemicals and are to be avoided.… 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

Wild Spring Equinox Supper

Spring is in the air. Spring is coming. Yay! The weekend of 19 and 20 March brings the Spring Equinox, that half-way point where the lengths of the day and the… Read More

Preserve wild garlic by fermentation

Fermenting wild garlic

The bright green shoots of wild garlic are one of the most heart-lifting aspects of an early Spring. I eat it fresh, in salads, in cooked dishes, as pesto, or… Read More