Black mustard leaf sushi
Home > Plants > Black mustard This recipe is best made up to an hour before serving so the Black Mustard Leaf sushi is … Continue
Robin Harford
Wild Celery & Common Mallow Harira
This Wild Celery soup is an alternative to the traditional one served after sunset during Ramadan in Morocco when food is allowed to be … Continue
Country Hedgerow Jam
This Hedgerow Jam Recipe is made from seasonal wild fruits foraged from the countryside. A wonderful combination that gives a great boost to your … Continue
Sea Aster Fish Bake
Sea Aster (Aster tripolium) makes an ideal bedfellow with any line caught white fish. This dish can be made in advance and baked when … Continue
Alexanders pasties
The stems of the Alexanders (Smyrnium olusatrum) goes really well with the cheese and potato filling. You can either make your own flaky pastry, … Continue
Fermented Hogweed Borsch Recipe
I no longer recommend this plant be served to the public. This plant is not for beginners. Never eat raw. Always wear gloves when … Continue
Nettle Noodle Soup
This Nettle Soup recipe is not set in stone and is a great way of using up leftovers lurking in the fridge. It offers … Continue
Burdock Root Chips
For this burdock root recipe, you can use either the roots of Greater Burdock (Arctium lappa) or Lesser Burdock (Arctium minus). Burdock roots can … Continue
Pine Needle Vinegar
This Pine Needle (Pinaceae) recipe makes a wonderful alternative to Balsamic Vinegar. Deeply scented, Pine vinegar can be used in salad dressings, as a … Continue
Stuffed Nasturtium Leaves With Angelica Seeds
Although Nasturtium (Tropaeolum majus) is not exactly a ‘wild food’ it does come to the foragers attention because it grows so prolifically, oftentimes bursting … Continue
Hairy Bittercress & Roasted Beetroot Salad
The combination of Hairy Bittercress’s (Cardamine hirsuta) earthy flavours with the sweet, salt and acidic dressing and the vivid contrast of colours makes a … Continue
Horseradish Leaf Bubble and Squeak
Horseradish leaf (Armoracia rusticana) makes a wonderful green vegetable, and raw it can taste very hot, however once cooked the hotness disappears. Cooked Horseradish … Continue
Spiced Plantain Seed Mix
I love the flavour of plantain seeds (Plantago spp). They have a mild, nutty taste. Plantain seed is also pretty high in calcium. This … Continue
Chickweed Salad With Wild Angelica Seed Dressing
In this Chickweed recipe (Stellaria media), we’ve added Wild Angelica (Angelica sylvestris) seeds to give the salad dressing a bit of pep. Chickweed is … Continue
Stinging Nettle Gnocchi
For this Stinging Nettle Gnocchi recipe you do need to use a floury potato (we used King Edwards), to avoid using too much flour … Continue