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
How to make Nettle Cheese
Category: All Recipes
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
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
Clover crispbreads recipe
Clover crispbreads – from ideally red but also white clover – are a delicious and surprisingly easy way to eat your lawn. I was introduced to these by my very… 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
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
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
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 Cook Winkles
You can identify winkles by their colour – they’re dark grey (black when wet) with a white edged opening, and their shape and size – small and rounded. You might… Read More
How to Make Laverbread
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
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
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
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
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
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
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
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