Early June and the midges are out. I suddenly noticed this when I walked into a sylvan glade in the woods. It was so beautiful. The brilliant sunshine dapples by the shade of… Read More
Hedge Woundwort on the Midge Battlefield
Sea Buck’s Fizz Recipe
A classic twist on a Buck’s Fizz – that traditional mix of orange juice and champagne – the Sea Buck’s Fizz is a lovely sweet/sour, sherbet, fizzy drink guaranteed to get… 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
The Association of Foragers
The Association of Foragers (www.foragers-association.org #AOF) was founded in 2015. It is an international professional foragers association, promoting sustainability and ecological stewardship through teaching and harvesting wild plants and fungi for… Read More
Learn how to forage for wild food
I’m often asked if foraging is hard to learn. “With so many plants and fungi out there will I remember them all? Could I poison myself?” The week that you… Read More
How can I tell if the seawater is clean?
A lot of people ask me “How do I know if the sea water is clean and if it’s safe to gather seaweed, pick shellfish, fish or forage for sea… 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
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
January: Fasting on wild calories
“New Year, New You” the advertisers tell us. It’s time to do a detox. The magazines are full of it from both those who believe we should do it and… 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
Marsh Woundwort in the Field!
Update: Over the past few years I have been using this herb a lot in my Lyme clinic. It is an excellent anti-inflammatory and also antihistamine so I use it… 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
Is Common Hogweed Poisonous?
2020 update: the following is a quote of mine that I use when teaching people who come on my foraging courses. It brings a smile and helps people to understand… Read More
Monkshood (Wolfsbane) poisoning
Monkshood (Aconitum napellus) also called Wolfsbane, is pictured here growing in a hawthorn bush. This is a very poisonous plant. Aconitine, mesaconitine, hypaconitine and other alkaloids have potent cardiotoxins and… Read More
Traditional Elderflower Cordial
Ingredients For each litre of water allow 10 large elderflower heads, 1 lemon (grated zest and juice) and 1 tsp citric acid (optional) and 1/2 kilo white sugar. Directions Boil… 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
Low Gluten Low GI Rye Spelt Bread
I’m pretty gluten or bread-chemical intolerant to white bread these days so I make my own. I think the rise in gluten intolerance is also linked to bread not being… 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
Spiced Chaga & Elderberry Tea
A fabulous brew for foraging in the rain when you don’t want to end up with a cold! I’ve used elderberries (Sambucus nigra) against colds and flu for years. It’s… Read More
Foraged and garden micro salad
This time of year brings a Spring cacophony of fantastic flavours to your salad bowl. Micro greens from the polytunnel providing a neutral base of coloured lettuces to showcase the… Read More
Butterbur fuki recipe
The flowers are passing but there’s still time to make butterbur fuki, a Japnese delicacy. Pick the stems from the most tender looking leaves. The leaf stems must be prepared… Read More
St George’s Mushroom
From ‘British Edible Fungi: How to Distinguish and Cook them.’ By M. C. Cooke, M.A., L.L.D., A.L.S. London, 1891. St George’s mushroom: Agaricus gambosus 1821, Tricholoma gambosum c1891, Calocybe gambosa… Read More
Edible horsetail shoots
Young horsetail shoots (Equisetum arvense) are an edible wild food, fine for foraging when they are young. They look pretty much as they were in the Paleozoic era but considerably… Read More
Kefir Tequila Lemonade Cocktail
This is a really refreshing twist on a classic marguerita cocktail using kefir made by fermenting water kefir grains in sugar, sultanas, lemon and ginger for 5 days. Print Yum Kefir… Read More
Mo’s Crispbread Crackers
They say that imitation is the sincerest form of flattery. I love Dr Karg crackers but being on a tight budget can’t afford to eat them as often as I… Read More