Category: Wild Food Recipes

How to cook Sea Spaghetti

Thongweed (Himanthalia elongata) is called sea spaghetti because it really does turn out like pasta! It can be eaten on its own or mixed with spaghetti, cooked and added to… 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

Tapping Birch, Walnut and Maple Trees

There are at least 20 species of tree that can be tapped for their edible sap. And in many cases, once the sap has been reduced, a syrup can be… Read More

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

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

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

Pineappleweed Jelly Recipe 

Pineappleweed (Matricaria discoidea) is a member of the same family as chamomile and can be used in much the same way both with culinary and medicinal uses. It can be… Read More

Seaweed Oatcakes Recipe

These are delicious and so, so good for you being a vital source of iodine. Even people who “don’t like seaweed” love these savoury oatcakes. But a word of warning:… 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

Seeds and Weeds Crackers Recipe

This is my Mark II revision of these fantastic, versatile little crackers. Honestly, you’ll never buy crisps or junk biscuits again! They are so tasty and go well down a… Read More

Morel Nuggets Recipe 

Springtime is morel time! There are lots of fabulous ways to cook morels but this is a favourite.   Preparation First clean your morels thoroughly. I don’t like soaking them as… Read More

Alexanders Soup

Print Yum Alexanders ‘Smyrnium’ Soup Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes 6Serving Size: 320 ml A really delicious fragrant soup that makes the most of the… Read More

Seaweed Crackers

Print Yum Seaweed & Nettle Crackers Prep Time: 60 minutesCook Time: 20 minutesTotal Time: 1 hour, 20 minutes 20-30 crackersServing Size: 2 These are really tasty little crackers to have… Read More

Venison nuggets in wild gravy

I love having lunch on the days I’m working from home. This 10 minute recipe is venison nuggets in porcini and blackthorn epiné gravy. With a side salad (not foraged… Read More

Marinated Dandelion Roots

Print Yum Marinated Dandelion Roots Prep Time: 12 hoursCook Time: 10 minutes 4Serving Size: 3 each A delicious variation on the marinated burdock roots that are popular in Japan. These are… Read More

Sea Buckthorn Caramel Sauce

This can be made with any wild juice. I have tried this with guelder rose berries, wild blackberries and barberries. This is lovely dribbled over ice cream, seaweed pannacotta or… Read More

Sea Buckthorn Toffee

This recipe for sea buckthorn toffee can also be made using crab apple verjus. These cold or pressed, tart juices make a fabulous sweet and sour, tangy toffee. For tips… Read More

Rowan Berry Fudge

Ingredients 75 grams butter 700 grams granulated sugar 100 ml evaporated milk 100 ml rowan berries 200 ml water Directions The juice can be made in advance. If you want… Read More

How to make Dandelion Coffee

Dig up your dandelion roots in the Spring or Autumn. Cut off the leaves and any root hairs. Rinse the roots well in running water and use an old toothbrush… Read More

Wild food winter salads

It’s been so mild this November that there are still lots of wild salad plants around. This salad bowl is made up of chickweed, bittercress and wild brassica flowers with… Read More