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Recipes

Prince of Wales ketchup

Home > Plants > Elder If you love elderberries then the chances are you will have come across Pontack sauce. Pontack is a Worcestershire … Continue

Pickled Sea Sandwort

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 … Continue

Sea Aster & Monkfish

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 … Continue

Mugwort Jelly Recipe

This mugwort jelly recipe will have you purring with delight. Perfect as an accompaniment with lamb, duck or other fatty meats. Mugwort (Artemisia vulgaris) … Continue

Blackberry or bramble jelly recipe

Blackberry (Rubus fruticosus) jelly is an incredible taste sensation. Smeared liberally on hot toast with lashings of butter, the flavour is sinfully delicious. This … Continue

Black mustard vinegar

Home > Plants > Black mustard The various wild mustard have gone from luscious spicy leaves, to wasabi biting flowers and now over to … Continue

Sea Arrowgrass & Lemon Soup

IMPORTANT: Since this post was published, new information has come to light on the safety of eating sea arrowgrass. I’ve recently got into blending … Continue

Sugar free wild cherry nectar

The wild cherries are literally dripping from the trees this year. As I gather armfuls of them to concoct into this delicious Sobriety Drink the juice streamed down my arms to the point … Continue

Rose Petal Honey

I’m in love with roses at the moment. I just can’t contain myself. I’m sniffing as many as I can, creating rose flavoured concoctions … Continue

Smashing Samphire Guacamole

I don’t like using electrical kitchen equipment at the best of times. Far too much washing up for one thing, so having just purchased … Continue

Mugwort & Mushroom Soup

Recently I was chatting to one of my newsletter subscribers from across the pond, who pointed me to a video about a Chinese women … Continue

Sea Beet Bubble and Squeak

When I was a youngling aged 9, I distinctly remember being served bubble and squeak at school out of plastic buckets by ‘diner ladies’, … Continue

Buttered Prickly Sowthistle Tips

Prickly sow-thistle (Sonchus asper) makes a great vegetable with minimal bitterness, more akin to chicory greens. This sow-thistle recipe is quick and easy to prepare. … Continue

Garlic Mustard Wild Dolmades

Paul Wedgwood, Edinburgh’s leading wild food chef from Wedgwood The Restaurant, reveals his extraordinary Wild Dolmades recipe using Garlic Mustard aka Jack By The … Continue

Fermented Wild Garlic

Fermented wild garlic allows you to keep your greens ‘fresh’ for many months. However, they are so scrummy that I suspect they won’t last … Continue

Magnolia Flower Vinegar

A gorgeous, bright pink vinegar can be made from magnolia flowers… Read more! Click here…

Wild Garlic Pasta Sauce

I use the fresh young growth of wild garlic (Allium ursinum). For this recipe, I harvested the leaves in the first week of February, … Continue

Pork and laver casserole

Seaweeds are deeply nourishing, deeply healing foods. Laver is ubiquitous around the British Isles. At low tide, it sticks to the rocks like thin … Continue

Buttered Alexanders stems

Slipping down to the coast early morning, I harvest the young autumnal Alexanders stems. They are so young that I simply lift them out … Continue

Ground Elder Quiche

Ground elder (Aegopodium podagraria) leaves are best picked when then are very young and have a shiny green to them, rather than the matt … Continue

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

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

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

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

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

Dahl With Wild Spices

I have always loved dahl. Its deeply warming and satisfying, and comes in so many variations. This dahl with wild spices recipe uses hedgerow … Continue

Alexanders chutney

There’s such a glut of Alexanders (Smyrnium olusatrum) at the moment – yes even in mid-January – and I have always wanted to turn … Continue

Sea Kale Rosti

Very few people mention using the root of sea kale, but in this sea kale recipe the deep flavours come through, a combination between … Continue

Staghorn Sumac Lemonade

Summary: Try this delicious, thirst-quenching staghorn sumac lemonade recipe. So simple even a child could make it. At this time of year (Nov) there … Continue

Sea Purslane Pesto

Summary: A vibrant, nutrient boosting sea purslane recipe, using a little known part of the plant. This slow-growing shrub belonging to the goosefoot family … Continue

Nettle & Chorizo Tapas

I always encourage folks to create simple, tapas style dishes when creating wild food recipes. Here’s a Stinging Nettle recipe I came up with … Continue

Mugwort Gin

Is it a Bullace or a Sloe? The question keeps getting asked. Bullace is half way in size between a Sloe and a Damson. … Continue

Sea Purslane Fish Cakes

In this Sea Purslane recipe, the gorgeous flavours of sea purslane, wild fennel seeds, and fresh mackerel merge together to create a fish cake … Continue

Ground Ivy Tempura

Voted the best plant to fritter by some local Devon foragers recently, Ground Ivy (Glechoma hederacea) tastes awesome when prepared as tempura. Try this … Continue

Sea Aster & Tomato Soup

To me Sea Aster is one of the best estuary greens. This Sea Aster recipe looks more like a gazpacho, however the delicate flavours … Continue

Brined Alexanders

Brined Alexanders? Sounds really weird… all that salt etc. But not so, because this Alexanders recipe turned out a treat. Let the Alexanders sit … Continue

Dandelion Vinegar Recipe

Nothing beats the delightful taste of wildcrafted dandelion vinegar, mixed in a salad dressing it really zings up your wild green salads. Make this … Continue

Curried Alexanders leaf

Alexanders leaf makes a great cooked edible green, and there is a vast abundance of it at the moment. In this Alexanders recipe, I … Continue

Traditional Sloe Gin Recipe

This Sloe Gin recipe differs from the modern versions, in that traditionally very little sugar is used. This allows the true flavours of the … Continue

Black mustard with millet

Home > Plants > Black mustard I made this Black Mustard Recipe (Brassica nigra) as a quick lunch after walking my trusted hound through … Continue

Oxeye Daisy Raita

Oxeye Daisy has a unique taste and is considered by many to be one of the best wild edible greens. This Oxeye Daisy recipe … Continue

Wild Winter Chestnut Soup

This deeply warming Sweet Chestnut (Castanea sativa) soup recipe will make you feel thoroughly nourished as the dark months creep in, and the cold … Continue

Rosehip syrup

Home > Plants > Rosehip This Rosehip Syrup recipe is packed with hedgerow goodness. Drink like a cordial or serve drizzled over ice-cream or … Continue

Alexanders in spicy tomato sauce

This quick and easy Alexanders recipe makes a wonderful wild tapas. Spicy tomatoes combine well with the myrrh like flavour of Alexanders (Smyrnium olusatrum). … Continue

Elderberry balsamic vinegar

Home > Plants > Elder This elderberry vinegar recipe makes a unique alternative to traditional Balsamic vinegar. Deep, rich, and beautifully smooth it goes … Continue

Bilberry Smoothie

The Bilberries (Vaccinium myrtillus) this year are far smaller than last but still worth gathering. And Bilberries make the most amazing coloured and flavoured … Continue

Pickled Marsh Samphire

This fantastic Pickled Marsh Samphire recipe uses ancient hedgerow spices to create a truly sublime pickle. I’d heard whispers that Marsh Samphire (Salicornia) used … Continue

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

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

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