Squid With Garlic Mustard and Rock Samphire Seeds
This dish of squid dusted in flour and Cornish sea salt, makes for a wondrous taste-tingling experience. Combined with wild edibles such as rock samphire seeds … Continue
Recipes
Wild Sea Beet Salad
Since Beltane (30th April-1st May) the plants have gone bonkers. I’m harvesting wild edible plants to pickle, ferment, cordial and some-such before they go … Continue
Garlic Mustard & Three Cornered Leek Vichysoisse
The following recipe using Garlic Mustard (Alliaria petiolata) & Few-flowered Garlic/Leek, Allium paradoxum recipe was created by Paul Wedgwood of Edinburgh’s Wedgwood the Restaurant. … Continue
Cow Parsley & Garlic Mustard Sauce
The bitter-sweet taste of young garlic mustard (Alliaria petiolata) blends subtly with the herby tastes & textures of cow parsley, to make a fine … Continue
The Perfect Wild Garlic Omlette
I know sounds daft, doesn’t it? Surely everyone knows how to make an omelette? Nope, they don’t and certainly not like this one! Wild … Continue
White Dead Nettle Syrup
I love concocting non-alcoholic drinks, especially when the only drinks foragers are assumed to drink are inebriating beverages made with weird weeds from the … Continue
Wild Garlic Vinegar
Vinegar can be made from literally hundreds of different plants. A never-ending plethora of culinary delights to tickle and tease your senses. So play … Continue
Wild Garlic & Nettle Pesto
Something to the quality of Land changes when the first shoots of Wild Garlic start sprouting forth. To the novice in the very early … Continue
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
Sautéed Daisy Greens With Roasted Baby Beetroots
I truly love daisy greens (Bellis perennis), and this recipe shows off their fine, deep green taste with a little tongue-tingling daisyness (literally) to … 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
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