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
Category: All Recipes
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
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
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
Wild Manhattan
Here’s a Wild Manhattan recipe that uses a guelder rose syrup liqueur I made from the berries of Viburnum opulus. Delicious twist on a classic dry Manhattan. Ingredients 2 1/2… Read More
Wild Mushroom Pâté with Hen of the Woods
In late September it seems as if there’s a hen of the woods around every oak tree. I’ve found 8 in the last 4 days. It has a lovely almost… Read More
How to Dry Mushrooms
Porcini powder is the most fabulous, deep, rich flavouring for stocks, soups, casseroles, in fact almost everything! Birch bolete powder comes a good second and most mushrooms produce an intense… Read More
Wild fungi in August
It’s been a good year for fungi already and the combination of a hot, dry summer with a few days soaking from the post-Hurricane Bertha rainfall, has resulted in a… Read More
Wild Raspberry Jam
This is a really easy recipe for wild raspberry jam. It takes just 12 minutes to cook and it tastes delicious. Also uses half the sugar of many other regular… Read More
Rose petal vodka
Roses are in full bloom at the moment and are an essential ingredient in wild cocktails. Wild rose vodka infusion can be added to crushed raspberries to make forager John… Read More
Daisy Soup for Dinner Parties
This is a neat ‘magic’ trick to impress your friends at dinner parties. Well… It really is the sort if thing that only a forager would do! Ingredients Any soup… Read More
How to pickle Ash Keys
Make a pickling vinegar by heating – in a Bain Marie – all your favourite spices with one spoon of soft brown sugar and a pinch of salt per cup… Read More
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
Wild Garlic Salad Dressing
This is a lovely dressing that goes well with a mixed leaf salad such as dandelion leaves, chickweed, sorrel and wild garlic leaf. 1 tablespoon finely chopped wild garlic stalks,… Read More
Japanese Knotweed Muffins
Yesterday I found two wild dessert foods. Wild growing rhubarb, a garden escapee, and Japanese knotweed (on the right of the basket. It was quite a coincidence as Japanese knotweed… 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
Homemade Bouillon Powders
Making your own bouillon could not be simpler. This process applies to any ingredient but I’ve started with wild mushrooms (in this case birch bolete) as they give an unrivalled… Read More