Fat hen tabbouleh
This vibrant quinoa and fat hen tabbouleh is a delightful twist on a classic, blending the nutty flavour of quinoa with the earthy taste … Continue
Recipes
Buttered Sea Aster
Sea Aster (Aster tripolium) is one of the most flavoursome wild edible plants if you are into ‘gourmet foraging’. Often overlooked by many, it … Continue
Wild Strawberry Vinegar
The awesomely (is that a word) sweet wild strawberries are the perfect ingredient to make Wild Strawberry Vinegar. Far superior to cultivated varieties, these … Continue
Crispy Wood Avens Leaves
A wood avens (Geum urbanum) recipe that makes a wonderful alternative to ‘crispy seaweed’ that you often get served in high street Chinese restaurants. … Continue
Chickweed Pate
Many folk get stuck when it comes to Chickweed (Stellaria media). Chickweed is a hugely versatile plant, and one that has many more uses … Continue
Sorrel and Wild Green Tartlets
It’s been a grey, overcast day as I gather sorrel and other wild edible greens during a short walk to stretch my legs. Back … Continue
Sea Plantain Risotto
Sea Plantain (Plantago maritima) is in deep abundance at the moment on my local estuary. An often overlooked wild green, Sea Plantain is totally … Continue
Sweet Pickled Cow Parsley Stems
Cow Parsley (Anthriscus sylvestris), also known as Wild Chervil, is a very under used wild edible, yet its flavour is truly unique. I don’t … Continue
Hairy Bittercress, Dandelion & Papaya Salad
A wonderfully sensual dish combining the exquisite sweetness of Papaya with the pepperiness of Hairy Bittercress and the gentle flavour of mild Dandelion greens. … Continue
White Dead Nettle Frittata
White Dead Nettle (Lamium album) is at its best at the moment down here in Devon. It has a wonderful scented flavour and is … Continue
Wild Garlic Focaccia
This Wild Garlic recipe (Ramsons) with the grains of salt and the soft oil on top of the fluffy bread is quite simply perfection. … Continue
Wild Garlic Quiche With Goats Cheese
When Wild Garlic (Ramsons) appears you know that Springtime is on its way. The wonderfully mild garlic taste of cooked Wild Garlic makes this … Continue
Spicy lesser celandine straws
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
Spiced Pickled Acorns
Acorn recipes tend to be rather bland and boring. Most folks grind them into flour and add that to bread or as a thickener … Continue
Devon laverbread cakes
Traditionally laverbread was eaten by the Welsh. Having a small bit of Welsh blood and living in Devon I decided to do a bit … Continue