I can’t believe this even counts as a recipe—the Elderflower Spritz that simple. But somehow, with just a few ingredients, you get a drink that tastes like you’ve wandered into a fancy garden party. Light, floral Elderflower gin, a touch of lemon, and some sparkling wine come together to make…
Author: fez
Escarole with Dandelion and Sausage is a comforting yet wholesome dish that sits perfectly between a soup and a stew. Packed with creamy butter beans, earthy dandelion leaves, and flavourful sausages, this recipe combines hearty ingredients with a light, nourishing broth. Perfect for a cosy night in or pop it…
This Deep Fried Chicken of the Woods Recipe is a proper treat, and Forager Josh has shared his favourite recipe for this with us here. Crisp, golden, deep fried Chicken of the Woods that’s juicy inside and full of flavour. Simmering the mushroom in stock first makes it tender and…
If you’re looking for a delicious, seasonal twist on a classic dish, these corn on the cob “wings” with wild garlic purée are an absolute treat. Bursting with vibrant flavours and a great balance of sweet, savoury, and umami taste’s, this dish is perfect as a starter, side, or…
Herb Robert / Spring / Summer / Autumn / Winter / Edible Herb Robert (Geranium robertianum) is a small but striking wildflower commonly found in woodlands, hedgerows, and shady garden corners across the UK. With its bright pink, five-petalled flowers, reddish-tinged stems, and delicately divided leaves, it’s easy to spot…
Foraging is a great way to slow down, explore the outdoors, and make the most of what nature has to offer—right on your doorstep. Across the UK, there’s something to find in every season, whether it’s the zingy green shoots of spring, juicy summer berries, or earthy autumn mushrooms. This…
Black Bulgar / Summer / Autumn / Inedible The Black Bulgar (Bulgaria inquinans), also known as Black Jelly Drops, is a distinctive woodland fungus that grows on dead or dying hardwood, particularly Oak. Its dark, gelatinous, disc-like fruiting bodies often appear in clusters, giving fallen branches a glossy, almost tar-like…
Ergot / Summer / Autumn / Toxic Ergot (Claviceps purpurea) is a fascinating yet highly toxic fungus that grows on the seeds of grasses and cereal crops, particularly Rye. Recognised by its dark, horn-like growths protruding from grain heads, Ergot has a long and notorious history—once responsible for mass poisonings…
I love the purity of this wild kefir chardonnay recipe and its ability to pass as a plausible white wine replacement when you can’t, or don’t want to, drink a glass of regular wine with dinner. This is great when you want something to drink that feels indulgent and has…
This Fermented Borscht soup is built around traditional Polish kvass, a ferment made with rye bread, beetroot and water. Winter is a great time to be fermenting, as it brings new energy to stored veg at a time of year when fresh food is scarce. It is based on a…