The various wild mustard have gone from luscious spicy leaves, to wasabi biting flowers and now over to seeds. But you need to be quick in order to get the seeds ‘green’ (soft) rather than brown and hard. You can use any variety of mustard, but for this recipe I used black mustard seeds (Brassica nigra). This vibrant black mustard vinegar recipe goes great drizzled over pork or fish, and works wonders added to a vinaigrette dressing.
Sea Purslane Atriplex portulacoides is a truly versatile vegetable that grows prolifically on salt marshes. I have made numerous Sea purslane recipes and each time I am awed by how good a food source it is. Yet rarely does it get a mention beyond a few leaves in a side salad. As this Sea purslane recipe proves, wild food cuisine does not need to be complicated. And when it comes to my style of cooking, less is often more.
I’ve recently got into blending whole lemons with a banana and necking the lot. You might be forgiven for thinking that it must taste exceptionally sharp, but it doesn’t. No really, try it, its delicious. So while I was crafting this sea arrowgrass recipe, I decided to throw in a whole lemon just to see what would happen, and ‘my oh my’ am I glad I did.
I am now sold on this sea arrowgrass recipe, and its become a bit of a household favourite. It’s just such a pity that sea arrowgrass has such a short life before becoming spiky, which is how I assume it gets the ‘arrowgrass’ bit of its name. Be prepared for a cuisineairian delight.
The wild cherries are literally dripping from the trees this year. As I gather armfuls of them to concoct into this delicious Sobriety Drink the juice streamed down my arms to the point that I had to change my shirt. Next time I’ll gather naked, which will bring a whole new meaning to ‘wild and free’.
I’m in love with roses at the moment. I just can’t contain myself. I’m sniffing as many as I can, creating rose flavoured concoctions that would have angels sighing with delight, and if I could, I’d wear them as well. I’m also avoiding sugar and wanted to create a recipe that mimicked the Ayurvedic tonic Gulkand which uses rose petals and sugar.
I don’t like using electrical kitchen equipment at the best of times. Far too much washing up for one thing, so having just purchased a rather large pestle and mortar (influenced by my recent visit to Laos), the kind that would have made Jesus’s task of feeding the five thousand a whole lot easier, I decided to try it out on this Marsh samphire recipe.
Recently I was chatting to one of my newsletter subscribers from across the pond, who pointed me to a video about a Chinese women who was foraging Mugwort (Artemisia vulgaris), she mentioned she used it in a mushroom soup recipe, and that was it. So I decided to try and make the soup, and this is the result. I have to say it turned out a treat.