From the category archives:

Wild Food Recipes

Pickled Marsh Samphire

This fantastic Marsh Samphire recipe uses ancient hedgerow spices to create a sublime pickle.

Salmon Terrine With Marsh Samphire

The young stems of Marsh Samphire (Salicornia species) add natural salt to any dish and complement this salmon recipe. The vibrant green provides a colourful contrast to the delicate pink of the fish. Although I have not tried it yet, I am confident this would also work with fresh and smoked trout fillets, another [...]

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Wild Estuary Greens With Fantail Prawns

The heat is scorching and I’ve been out foraging for two hours. The estuary is calm with a breeze that makes the heat of the day appear cool. Mere illusion! That evening after dropping off my wares to various friends, I return home and make a quick dish of wild estuary greens. Simple food, slow food, [...]

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Elderflower Champagne

The fine summer we have had this year means the Elderflowers (Sambucus nigra) are heavy with pollen making them ideal to make Elderflower Champagne.

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Orache Tabouleh

Orache (Atriplex patula) is a member of the goosefoot family recognisable by their goosefoot shaped leaves. They are also cousins of the cultivated South American quinoa whose seeds are increasingly being used in cooking today. I decided to combine the two in this recipe.

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Buttered Sea Aster

Sea Aster (Aster tripolium) is one of the most flavoursome wild edible plants if you are into ‘gourmet foraging’. Often overlooked by many, it holds it’s texture very well, has an unusual, but highly more-ish taste, and to date I have yet to find anyone who found it revolting.

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Wild Strawberry Vinegar

The awesomely (is that a word) sweet wild strawberries are the perfect ingredient to make Wild Strawberry Vinegar. Far superior to cultivated varieties, these ‘little balls of nectar’ are quite simply, heavenly, and the end product is a deep rich red strawberry vinegar that turns ordinary salad dressings into something sensational.

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Crispy Herb Bennet Leaves

A Herb Bennet (Geum urbanum) recipe that makes a wonderful alternative to ‘crispy seaweed’ that you often get served in high street Chinese restaurants.

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Fermented Chickweed

Lactic acid fermentation has been the traditional way to preserve foods before refrigeration. The added benefit of fermenting foods is that the process breaks down the plant’s cell walls and thereby makes more of the nutrients available to your body.

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Chick Chick Pate

Many folk get stuck when it comes to Chickweed (Stellaria media). Chickweed is a hugely versatile plant, and one that has many more uses than as a simple wild salad green, which is what most folk use it for. In this chickweed recipe, it’s earthy flavour combines beautifully with chickpeas.

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