Recipes

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

Sea Purslane Mayonnaise in 30 Seconds

With the Sea Purslane Atriplex portulacoides, in perfect condition for picking this week, I was craving for some potatoes and mayonnaise. Instead I ended up … 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

Magnolia Flower Vinegar

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

Pickled Wild Garlic Bulbs

My heart jumps for joy when I see the first shoots of wild garlic (Ramsons) appearing, it calls in the beginning of Spring and … 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

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