Try this Lesser Celandine recipe with a cold bottle of beer and an aioli dip. You will only require the leaves of the Lesser Celandine (Ranunculus ficaria) for this recipe. These can only be used in early spring before the flowers appear. The stalks can be saved and used in a stir fry or would be a welcome addition in a noodle soup. [Read more…]
I am often asked which edible wild plant identification books I recommend. There isn’t a specific edible wild plant ID book available for the UK, so you are left with using wild flower plant ID guides instead. [Read more…]
Acorn recipes tend to be rather bland and boring. Most folk grind them into flour and add that to breads or as a thickener for stews and casseroles. For this acorn recipe I decided to do something a little different. Why not spice them up and pickle them. [Read more…]
Traditionally laverbread was eaten by the Welsh. Having a small bit of Welsh blood and living in Devon I decided to do a bit of cultural blending and created this Devon Laverbread recipe. [Read more…]
I am giving a 45 minute talk to the Sid Vale Association on Wednesday, 24th February 2010. Details of the wild food talk can be found here.
Back in the 16th and 17th century Rock Samphire pickle was eaten regularly. These days it’s virtually unheard of thanks to the boring, puritan Victorians who deemed it unworthy as a foodstuff. Personally I love it and eat it mixed into brown rice or millet with a dash of tamari as a nourishing snack. Goes very well with cold meat and cheese, and also pate and toast. [Read more…]
I love this Wild Celery tapenade served with crisp, hot potato wedges. A divine recipe that will have you going back for more… again and again. [Read more…]
This recipe is best made up to an hour before serving so the Black Mustard Leaf sushi is served as fresh as possible. Refrigeration spoils the texture. Many other fillings can be tried. Try experimenting with grated radish, carrot, smoked salmon, fine slices red pepper to name a few. Black mustard leaf offers a brilliant substitute for wasabi with several thousand less food miles! Any left-over black mustard leaf can be added to a vinaigrette for spice and colour. [Read more…]
This Wild Celery soup is an alternative to the traditional one served after sunset during Ramadan in Morocco when food is allowed to be eaten and the daily fast has ended. I think it makes a welcome addition to a bleak rain-swept cold winter’s day offering warmth and comfort. The Mallow adds texture and thickens the soup due to its mucilaginous qualities. [Read more…]
This Hedgerow Jam Recipe is made from seasonal wild fruits foraged from the countryside. A wonderful combination that gives a great boost to your Vitamin C levels. [Read more…]
