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
Category: Wild Food Recipes
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 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
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
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
Mushroom Ketchup and Powder
A recipe for a mushroom liquor and powder from The Compleat Housewife: Eliza Smith, 1736. This recipe makes a mushroom ketchup (liquor) to use instead of Worcester sauce in cooking… Read More
Scarlet Elf Caps
Scarlet Elf Caps Sarcoscypha coccinea are an edible fungus in the order Pezizale, that Orange Peel Fungus belongs to. They are widespread in February and love fallen branches half-buried in… 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
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
How to pick Sea Buckthorn berries
There are so many sea buckthorn berries (Hippophae rhamnoides) at this time of the year. They are very high in vitamin C and have an antioxidant (ORAC) profile just below… 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
Giant porcini mushroom
One of my guests on Sunday’s Fabulous Fungi Walk spotted this huge penny bun. Also known as ceps or porcini Boletus edulis this monster mushroom weighed about 850 grams. Still… Read More