Being a rather full day, I wanted to rustle up a quick lunch, and on my way back from a meeting I gathered a few handfuls of young Wild Garlic/Ramsons (Allium ursinum) and Dandelion (Taraxacum officinale) leaves. Thinking of how the French have traditionally served their dandelions, or Pissenlit as they call it, I decided to create my own variation. I was intrigued to find that it was actually very filling, even though the amount of the salad I ate was that of a side portion. So if you’re in a hurry, why not try out this Wild Garlic/Dandelion recipe. [Read more…]
The Ground Elder (Aegopodium podagraria) with its shiny young leaves is beginning to wake up. I love her lemony, herby taste and having suddenly got into a “frying phase” having never really been a fan of fried foods (other than an occasional egg) I’ve been experimenting. [Read more…]
Spying some pakoras in my local India delicatessen, I pondered on whether Wild Garlic/Ramsons (Allium ursinum) would work as a replacement to the usual spinach. After all, once steamed it does resemble spinach in texture.
So using the remainder of the Wild Garlic that I had gathered along with about ten other wild edibles for my talk at the Budleigh Food & Drink Festival, I whipped up this Wild Garlic recipe. And they turned out a treat. Way better than the usual shop bought pakoras! [Read more…]
With buds appearing on the choice, young Alexanders (Smyrnium olusatrum) I spend an afternoon gathering down near my local river. The sun is shining, the sky an azure blue, and the smell of Spring is finally in the air. My body sighs with delight as I relax into the land. Winter finally feels put to bed.
According to Randall in the Journal of Ecology, Alexanders was “probably used since prehistory, became very popular during the time of Alexander the Great (fourth century BC) and was widely cultivated and eaten by the Romans, who introduced it into western and central Europe, up to the British Isles where it is now completely naturalised”. [Read more…]
Oxeye daisy (Leucanthemum vulgare) is one of the most delicious and uniquely flavoured wild herb-vegetables that I use in the kitchen. Savoury, herby and all things delicious I chanced upon the idea for this recipe whilst mulling over how to make a tabbouleh without the usual bulgur wheat.
Also I had been taught by a middle eastern friend that the regular tabbouleh you find in restaurants and in shops and supermarkets is a pale comparison to the green laden recipe that is the traditional way to make tabbouleh. [Read more…]
It’s bitterly cold outside and I’m wandering around my local foraging area looking for something to gather. My body is wanting something with lots of garlic, and oil and fresh raw tomatoes. Not the usual foods one would necessarily want on a cold day, but as I am just getting over a monstrous upper respiratory infection, one which has seen me consume upwards of 15 garlic cloves a day over taking regular antibiotics. I think the craving for the foods stuff is still part of my ‘cure’, well bread aside that is. [Read more…]
It’s the end of January and I head out to forage, unfortunately or fortunately depending on how you look at it, I don’t need to step any further than my garden. Not because I have some lush cultivated veggies to harvest, but because my garden is putting forth a ubiquitous wild edible plant known as Three Cornered Leek (Allium triquetrum), or as some wild flower ID books call it Three Cornered Garlic. An immigrant plant to these shores and yet another that get’s attacked for daring to chance its luck on Blighty! [Read more…]
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”. [Read more…]
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! [Read more…]
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. [Read more…]