Ingredients 2 tablespoons of Hikari koji miso (or another sweet miso) 100ml hot/boiled water 10 Edible magnolia flowers and/or buds. 1 tablespoon of olive oil Instructions Whisk the miso in with the hot water until it has thoroughly dissolved. Heat the olive oil, add the magnolia buds and very gently, fry for 1 minute. They will start to open and bubble. Add enough of the miso stock to be half-way
Ingredients 200g tempeh 2 tablespoons miso 2 tablespoons sesame oil 2 tablespoons mirin 50ml boiling water 80g edible magnolia flowers Instructions Cube the tempeh and put in a food processor. Pulse until it looks minced. Transfer to a bowl. In a jar (with a lid) combine the hot water, miso, sesame oil and mirin. Cap and shake vigorously until thoroughly mixed. Then pour over the tempeh and mix in well.
I love creating dressings and sauces with beans. They add a delicious flavour and texture. Not forgetting their nutritional value! This wild mustard sauce recipe turned out well and was divine. Well, according to my partner that is. Goes perfect with my Wild Garlic And Cauliflower Cakes recipe. I was originally going to cannelloni beans, only to realise that I didn’t have any in my cupboard. The haricot beans worked really well.
You can smell the wild garlic as you walk through the woods. The young tender wild garlic leaves are best, as they can get a bit tough as the plant matures into flower. Toasted rice powder is used a lot in Laos and Thailand where it is known as Khao khua. I love it because it adds a delicious nutty flavour and texture to dishes. Ingredients 250g cauliflower 250g potatoes
With wild garlic sprouting forth at the moment, I wanted to experiment with using fermented juices from sauerkraut, kimchi etc. to see how they change the flavour profile of my wild food recipes. This is a simple, modest plant-based dish, but it turned out well. The cashew nuts add a sweetness to the pate, so you might want to try using hazelnuts. They are, after all, more local than cashews
Traditional and Modern Use of Wild Garlic Wild Garlic: Frequently Asked Questions Wild Garlic & Cauliflower Cakes Wild Garlic & Cashew Nut Pâté Wild Garlic Pesto Wild Garlic Kimchi Wild Garlic Pakoras Fermented Wild Garlic Homemade Goat’s Cheese With Wild Garlic Wild Garlic and Nettle Nut Loaf Wild Garlic and Dandelion Salad Pickled Wild Garlic Bulbs The Perfect Wild Garlic Omelette
Ingredients 30g fresh water pepper leaf and tips. 6 tablespoons of high quality mirin (most are full of junk chemicals). 6 tablespoons of Japanese rice vinegar. Instructions In a smoothie blender, or regular blender, blitz all the ingredients until they have become very smooth. Use drizzled over avocado or white fish.
Hogweed seed spice is deliciously warming and is reminiscent of cardamon. I crafted this recipe and served the sweets at a gathering of plant-walkers who had met to remember Frank Cook, herbalist and botanical explorer extraordinaire. Frank died on 19th August 2009. He was also my plant mentor. Each year I do a memorial event, and this year I decided to create these sweets to share with the participants. It
Salad Burnet (Sanguisorba minor syn. Poterium sanguisorba) is one of the few wild species which supplies edible greenery for most of the year. During the winter and spring months, new growth will frequently be found sprouting and this may be used in salads, while more mature leaves can be added to soups and pottages. The leaves have the bitterish flavour of cucumber skin. Salad Burnet was grown and used as
It’s hot. 1976 hot. Scorched grass. Withered plants. It’s times like this that the farmer gets twitchy. Images of dust-bowls and draught go through their mind. For the forager it’s different. We aren’t farmers. We don’t need to live in fear of scarcity. Of food running out. As foragers, we do what hunter-gatherer communities have always done. We move. We move down to the coast because in Summer that’s where
One of the most delicious wild greens is Sorrel (Rumex acetosa). Sorrel soup has been a traditional dish served since the Middle Ages. In Belarus and Poland, it is still popular as soup, yet in the British Isles it’s prominence has wained. Sorrel has a delicious tangy flavour, with one of the common names that children often call it being ‘vinegar leaf’. If you ever go out on long walks and