Although I am not a big consumer of sweets or deserts, I do have somewhat of a sweet tooth for Turkish Delight, in fact I find it deeply exotic. It must be something to do with being read the Arabian Nights as a child, as well as my love of foods made with roses, which I absolutely love. I find them deeply sensual, see my Rose Petal Honey for an example of serious food porn.
Recently I discovered some Rowan berries in my freezer, and pondered what I might do with them. A different kind of Rowan Recipe was calling to me other than the traditional… “Well they make a nice jelly for meats”.
Article on coastal food foraging in Coast Magazine. The only thing they got wrong was saying that I supply London restaurants. I do not supply any restaurants and do not agree with the practice.
My new 2015 Edible Seashore foraging courses have just been posted here.
2015 Oxford Foraging Courses Just Posted
2015 London Foraging Courses Just Posted
2015 Devon Foraging Courses
|Date:||January 30, 2015|
|Event:||Devon Foraging Courses|
|Topic:||Devon Foraging Courses|
|More Info:||Click here for more information.|
Oh my gawd! When it comes to a simple black mustard recipe (Brassica nigra), then these ‘crisps’ are to die for. Sure beats the heck out of kale crisps!
This makes for a wonderful Winter time Dandelion dressing recipe (Taraxacum spp.). Many assume that the best time to pick dandelion greens is in Spring (actually I find they have more bitterness then), but dandelion greens harvested in Autumn and Winter often have very low bitterness, even less than the chicory or radicchio that you’ll find in your grocers.
This fermented dulse recipe makes for a delicious, tangy ferment. With fermented foods all the rage at the moment, there is good reason to start making them. They have the potential for improving your intestinal tract health, they enhance the immune system synthesising and enhancing the bioavailability of nutrients, as well as reducing symptoms of lactose intolerance, thereby helping to decrease the prevalence of allergy in susceptible individuals, and last but not least they have the potential to reduce the risk of certain cancers.
If you love elderberries then the chances are you will have come across Pontack sauce. Pontack is a Worcestershire sauce mimic, yet few have heard about Prince of Wales Ketchup. I rooted around to find the original Prince of Wales Ketchup recipe and trace the history of it.
For years I had loved Mrs. Beeton for writing her ‘Book of Household Management’, that was until I discovered she had plagiarised her entire work by copying and pasting from earlier authors. Still that doesn’t detract from the fact there are some cracking recipes in it. But I was intrigued, who was the elusive creator of the Prince of Wales Ketchup recipe or Catsup as they used to call it in the 1800s.