Wild Labneh Roule Cream Cheese

Recipe for a delicious ‘cream cheese’ substitute This is a very simple way to make a cream cheese replacement for those lovely soft herby French cream cheeses called roule. It’s not… Read More

Sweet Woodruff May Wine

How to make German May Wine using Sweet Woodruff In Germany, the first of May was traditionally celebrated with this delightful sparkling Maiwein drink, infused with sweet woodruff (Galium odoratum) a… Read More

Nettle & Wild Garlic Soup

Print Yum Nettle & Wild Garlic Soup Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes Serves 6-8 Nettle tips are delicious in the Spring and early summer although… Read More

Cleavers and Red Pepper Soup

Print Yum Cleavers & Capsicum Soup Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes 6Serving Size: 320 ml Ingredients100 g bundle of cleavers tops Galium aparine 2 cloves… Read More

Is Comfrey Edible?

Is Comfrey Safe to Eat? Common comfrey is a wild-growing herb that has a long tradition as both an edible and a medicinal species. It is a nutritious plant, being very… Read More

Comfrey Leaf Fritters

How to make Comfrey Leaf Fritters Comfrey leaf fritters are delicious when cooked properly. I particularly like the sweet version as it especially suits the soft nature of comfrey. The… Read More

Hogweed Tempura

People often ask me what hogweed shoots taste like. It’s a hard question to answer as there is just no supermarket vegetable equivalent that I can think of. So hogweed… Read More

Wild Carrot Identification

The carrot family of Apiaceae contain both edible and deadly species. You need to “know your carrots” before foraging for them. With poisonous hemlock on the left and edible cow… Read More

How to make Horseradish Sauce

Print Yum Fresh Horseradish Sauce Prep Time: 10 minutes 200 gServing Size: 2 g Ingredients100 g horseradish roots, freshly dug and washed. 100 g crème fraîche 2 teaspoons apple cider… Read More

Is Comfrey Cream Safe?

Comfrey in topical creams and ointments Comfrey (Symphytum spp.) is used in a lot of cosmetics because it contains allantoin and is fantastic for preserving skin elasticity. It binds the connective tissue… Read More

Marinated Burdock Root

Ingredients 10 slim burdock roots 120 ml rice or white wine vinegar 120 ml miso or stock 2 tablespoons sugar 2 tablespoons medium soy sauce 1/4 teaspoon salt Nettle seed (traditionally sesame seed) Directions Peel… Read More

Fungi season in Scotland

It’s early November and the fungi season is coming to a close in Scotland. Well, not entirely! September and October are really the bumper months especially for chanterelles, porcini, boletes… Read More

Sea Buckthorn Marinade for Venison

Here is my recipe for sea buckthorn marinade. This is especially good in the late Autumn and Winter months. The spices make it smell like Christmas and, after the warm… Read More

Winter Chanterelle mushrooms

The last week of October. It’s dark by 6, there’s a chill in the air, and the trees are wearing their full autumn colours. The wild mushroom season is drawing… Read More

Porcini Parma Lasagne

This is a delicious dish that’s easy to make using most kinds of mushrooms, particularly porcini (ceps), oyster mushrooms, chicken of the woods, and any other firm textured fungi. I’ve… Read More

Porcini Mushroom and Walnut Soup

This is an absolutely delicious soup. Ceps Boletus edulis and walnuts make perfect partners. It is also very quick and easy to make. Ingredients 1 onion 500 grams fresh porcini… Read More