Although I am not a big consumer of sweets or deserts, I do have somewhat of a sweet tooth for Turkish Delight, in fact I find it deeply exotic. It must be something to do with being read the Arabian Nights as a child, as well as my love of foods made with roses, which I absolutely love. I find them deeply sensual, see my Rose Petal Honey for an example of serious food porn.
Recently I discovered some Rowan berries in my freezer, and pondered what I might do with them. A different kind of Rowan Recipe was calling to me other than the traditional… “Well they make a nice jelly for meats”.
Oh my gawd! When it comes to a simple black mustard recipe (Brassica nigra), then these ‘crisps’ are to die for. Sure beats the heck out of kale crisps!
This makes for a wonderful Winter time Dandelion dressing recipe (Taraxacum spp.). Many assume that the best time to pick dandelion greens is in Spring (actually I find they have more bitterness then), but dandelion greens harvested in Autumn and Winter often have very low bitterness, even less than the chicory or radicchio that you’ll find in your grocers.
This fermented dulse recipe makes for a delicious, tangy ferment. With fermented foods all the rage at the moment, there is good reason to start making them. They have the potential for improving your intestinal tract health, they enhance the immune system synthesising and enhancing the bioavailability of nutrients, as well as reducing symptoms of lactose intolerance, thereby helping to decrease the prevalence of allergy in susceptible individuals, and last but not least they have the potential to reduce the risk of certain cancers.
If you love elderberries then the chances are you will have come across Pontack sauce. Pontack is a Worcestershire sauce mimic, yet few have heard about Prince of Wales Ketchup. I rooted around to find the original Prince of Wales Ketchup recipe and trace the history of it.
For years I had loved Mrs. Beeton for writing her ‘Book of Household Management’, that was until I discovered she had plagiarised her entire work by copying and pasting from earlier authors. Still that doesn’t detract from the fact there are some cracking recipes in it. But I was intrigued, who was the elusive creator of the Prince of Wales Ketchup recipe or Catsup as they used to call it in the 1800s.
Rosehips are in vast abundance this year. Gathering them I pondered what I might create outside the usual recipes like rosehip syrup, rosehip jelly etc. In Sweden there is a traditional recipe for a rosehip soup that is made called Nyponsoppa. It is a cold desert fruit soup usually served with small almond macaroons.
I love the chilli like bite that water pepper (Persicaria hydropiper) has. Combined with miso and kelp seaweed it makes the perfect water pepper soup recipe.
A quick a delicious dandelion salad recipe you can knock up in the kitchen in less than 15 minutes. Healthy, fast food!
If you listen to some authors of wild food cookbooks regarding Sea Sandwort recipes (Honckenya peploides), you’d be forgiven for never wanting to try it. I on the other hand don’t bother listening to others opinions, which is why I don’t read newspapers or watch TV! I want to experience the world myself, directly, not second-hand via some ‘authorities’ prejudiced world-view. Which is why this sea sandwort recipe turned out pretty funky (obviously that’s my opinion). Just make sure your friends share it, because you will be honking of garlic for a fare few hours!
I simply love laver (Porphyra umbilicalis)! It seems to go so well with so many different ingredients, you just need to play and experiment. With wild food now a household name, you could be forgiven for thinking only Michelin chefs can produce delicious nosh. But that’s not the point, wild food is for everyone, and posh chefs be damned, wild food tastes so good because it doesn’t actually require a vast knowledge of cooking, techniques etc., as this simple laver recipe proves.