Squid With Wild Edibles

Squid with wild edibles

This dish of squid dusted in flour and Cornish sea salt, makes for a wondrous taste-tingling experience. Combined with wild edibles such as  rock samphire seeds deep fried in hot sesame oil, and other wild greens, it makes for an epicurean memory filled meal. [click to continue…]

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Wild Sea Beet Salad

Wild Sea Beet Salad Recipe

Since Beltane (30th April-1st May) the plants have gone bonkers. I’m harvesting wild edible plants to pickle, ferment, cordial and some-such before they go over and past their prime. You gotta reap while Mama Gaia is giving forth her abundance. For this wild salad recipe, I kidnapped a young local girl and encouraged her to come up with this creation… [click to continue…]

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Garlic Mustard Vichysoisse

April 30, 2013
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The following garlic mustard recipe was created by Paul Wedgwood of Wedgwood the Restaurant, one of Edinburgh’s leading-edge chefs. It was created after a glorious day of foraging around Edinburgh with a wonderful group of people.

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Garlic Mustard & Cow Parsley Sauce

April 30, 2013
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The bitter-sweet taste of young garlic mustard (Alliaria petiolata) blends subtly with the herby tastes & textures of cow parsley, to make a fine substantial sauce suitable for pasta or grains. The kind of food I need to eat when I return home, if I’ve been wandering on the road for a week or so…

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The Perfect Wild Garlic Omlette

April 5, 2013
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I know, sounds daft doesn’t it? Surely everyone knows how to make an omelett? Nope they don’t, and certainly not like this one! Wild garlic is so versatile, and whipping up this quick wild snack can be a breeze. You just need the right pan!

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Wild Herb Syrup

April 5, 2013
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I love concocting non-alcoholic drinks, especially when the only drinks foragers are assumed to drink are inebriating beverages made with weird weeds from the hedge. Might I suggest another way…

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Wild Garlic Vinegar

February 20, 2013
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Vinegars can be made from literally hundreds of different plants. A never ending plethora of culinary delights to tickle and tease your senses. So play away. Indulge. Create wonderment from the simple things in life, and it doesn’t get much easier than this wild garlic vinegar recipe.

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Wild Garlic, Nettle & Bittercress Pesto

February 20, 2013
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Something to the quality of Land changes when the first shoots of Wild Garlic start sprouting forth. To the novice in the very early stages they can appear indistinguishable from the poisonous Lords and Ladies, also known as Cuckoo-pint….

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Lesser Celandine & Ground Ivy Stew

February 7, 2013
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Lesser celandine (Ranunculus ficaria) is one of the first wild edible greens to emerge in Spring. I simply love it and munch my way through a fair few pounds when its around. Its such a versatile green. But hold your horses…

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Wild Garlic Pasta Sauce

February 7, 2013
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I use the fresh young growth of wild garlic (Allium ursinum). For this recipe I harvested the leaves in the first week of February, when the flavours explode on your tastebuds as the new edible Spring growth starts to emerge from hibernation. A quick, simple wild garlic recipe if ever there was one.

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