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…]
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…]