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.
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.
Sea aster (Aster trillium) is an extraordinary estuary wild vegetable. Waitrose last year tried selling it in their stores but it no longer appears on their website. Hardly surprising, because when I asked the staff in my local shop how to use it. I was of course testing them, the reply on countless times was, “Err, I’m not sure Sir. Try steaming it”. Little did they know that this plant can be used in many ways, and goes exceptionally well with fish. So try this Sea aster recipe as it had my friends purring with delight.
This mugwort jelly recipe will have you purring with delight. Perfect as an accompaniment with lamb, duck or other fatty meats. Mugwort (Artemisia vulgaris) was one of the first plants that got my attention once I had crossed the threshold into “Depth Foraging”. I was walking the “foul stinking beast” through a field near my house when all of a sudden out of the corner of my eye I spotted this silvery grey looking plant literally jumping up and down waving at me. If it had bells on it they would have been ringing furiously. I ended up calling mugwort the singing, ringing plant, cos it makes one hell of a din if you do not pay attention to it when it wants to get to know you.
Blackberry (Rubus fruticosus) jelly is an incredible taste sensation. Smeared liberally on hot toast with lashings of butter, the flavour is sinfully delicious. This blackberry jelly recipe is a doddle to make.
Pick 4lb of blackberries. This should take less than 20 minutes if you do it with a friend or family, and find a bumper crop.