Well Spring is in the air, the usual dance of warm day/cold day is still in play. The flowers of many trees and shrubs are blooming and now is the time to start making some exquisite, sensual floral vinegars. One of my favourites is Magnolia Flower Vinegar.

You can make it in about 30 minutes, and the transformation that occurs from clear white rice wine vinegar to a crimson red with an exotic taste, and a multitude of smells, all within 24 hours is something to experience. [click to continue…]

Magnolia Vinegar Recipe

This magnolia flower vinegar recipe is something to die for. Within 24 hours it has turned from clear to a deep pink, and the flavour, well it has to be tasted to be believed! [click to continue…]

Thick Three Cornered Garlic & Kelp Tom Yum Soup

March 20, 2014

Three-cornered garlic (Allium triquetrum) is everywhere at the moment, and it seems such a shame that so many people walk past it. Instead choosing to buy at great expense regular leeks or spring onions from their local supermarket. Food-miles instead of food-steps.

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Pork & Laver Casserole

November 8, 2013
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Seaweeds are deeply nourishing, deeply healing foods. Laver is ubiquitous around the British Isles. At low tide, it sticks to the rocks like thin black plastic sheets. Handfuls can be gathered in minutes.

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Buttered Autumn Stems Of Alexanders

October 16, 2013
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Slipping down to the coast early morning, I harvest the young autumnal alexanders stems. They are so young that I simply lift them out from the earth, beautiful blanched sweet stems ready for some simple cooking.

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Ground Elder Quiche

May 28, 2013
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Ground elder (Aegopodium podagraria) leaves are best picked when then are very young and have a shiny green to them, rather than the matt leaves that develop as the plant matures. One of my favourite wild greens, its flavour only really comes out when it is cooked or marinated. This ground elder quiche recipe tastes [...]

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Wild Fermented Ramsons

May 28, 2013
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Lactic acid fermenting of wild vegetables allows you to keep your greens ‘fresh’ for many months. However they are so scrummy that I suspect they won’t last even a few weeks! Nature’s natural probiotics, lactic acid fermented foods have been used by indigenous peoples for millennia. It’s the way we preserved food before the arrival of the refrigerator!

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Squid With Wild Edibles

May 15, 2013
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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.

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Wild Sea Beet Salad

May 7, 2013
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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 [...]

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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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