Robin Harford

Lesser celandine and ground ivy stew

Lesser celandine should never be eaten raw, as all parts of the plant contain a toxic compound called protoanemonin. However, this toxin is completely … Continue

Cream of Hedge Bedstraw Soup

My first hedge bedstraw recipe (Galium mollugo) was in a nut roast that worked superbly. The nutty, peppery flavours (more an after thought once … Continue

Lesser celandine and lamb heart stew

Lesser celandine should never be eaten raw, as all parts of the plant contain a toxic compound called protoanemonin. However, this toxin is completely … Continue

Hairy Bittercress Harissa Paste

HAIRY BITTERCRESS – Cardamine hirsuta offers a hot peppery cress flavour. Traditionally the leaves have been cooked like spinach, but I find they taste … Continue

On sea kale root

? A short video of Robin Harford on the delights & virtues of sea kale (Crambe maritima) root.

Tofu Marinated In Ground Ivy

I found some lovely ground ivy (Glechoma hederacea) today while walking the ‘foul stinking beast’. So I thought I’d try a marinade for tofu. I … Continue

Samphire & Wild Fennel Pickle

Lovely, lovely marsh samphire/glasswort (Salicornia), is in uber abundance at the moment near me. Perfect picking time before it starts developing a woody pith. … Continue

Sea Purslane Pickle

The Sea Purslane, Atriplex (Halimione) portulacoides is at its best at the moment down here in East Devon. Large swathes of the ‘silver crisps’ … Continue

Mugwort Smoothie

I love mugwort, dried or fresh it does not matter. The aroma sends me into heady reverie, and I love making drinks with it, … Continue

Dandelion Flower Vinegar

The dandelions are all bright and beautiful at the moment. Perfect, I thought for making a dandelion flower vinegar. Dandelion Flower Vinegar Recipe Ingredients … Continue

Cleavers & Aubergine Bake

With the trees just about to break from bud into a kaleidoscope of lime green visual delight, and a slightly cold wind coming in, … Continue

Wild Garlic In Oil

This wild garlic recipe is a great way to preserve the annual wild garlic gluts. I always make it my mission to make a few … Continue