This cake is a classic for me, the roasted dandelion root imparts everything that’s brilliant about it – it doesn’t have the acidity of regular coffee and therefore isn’t over powering as a flavour, however it has a reminiscent flavour of chocolate without having to put any in to the…
Category: dessert
This dandelion flower jam recipe makes a zesty and zingy marmalade which has a flavour reminiscent of an apricot jam – it looks fabulous with dandelion petals suspended throughout and can be used straight on toast and scones or enjoyed in a more exotic manner by mixing with soy sauce…
Cherries are a delight to eat, however, the ones I tend to find wild are a little bitter for eating fresh and this pie is a great way of getting them off the tree and on to your table. Frozen cherries also go a little limp but that’s not an…
Cherry Jam is a classic way of preserving a glut of wild cherries, it goes well in cakes and on toast, but don’t feel limited by sweets – it can also go in to savoury dishes instead of sugar, for example I make a great Chinese dipping sauce with cherry…
This recipe was envisioned by a good friend of mine, Fergus Drennan, when thinking up new ways to interact with wild plants it’s difficult by very worthwhile to think through the potential of using different parts of the plants we commonly interact with. The stems of brambles can be used…
This Blackberry Jam recipe calls for the use of less sugar and pectin than your average recipe and the resulting jam is more of a pure berry compote. This is great as the flavour of the berry isn’t overpowered or lost in the common heavy use of sugar! This method…
This Birch Syrup Jelly is a simple recipe that highlights the extraordinary flavour of the Birch sap syrup, you can forage for in springtime. It requires no other flavouring and simply takes three ingredients. It can be made in advance and stored in the fridge – meaning it’s simple for…
Rosebay Willowherb / Spring / Summer / Autumn / Edible Common names Rosebay Willowherb, Fireweed Botanical name Chamerion angustifolium Scientific Classification Kingdom – Plantae Order –Myrtales Family – Onagraceae Physical Characteristics for Rosebay Willowherb Leaves Starts as a rosette of lance-shaped leaves, which then becomes a tall stalk. The leaves…
Ingredients: Makes 6 puddings 200g sultanas 1tsp vanilla extract 2 eggs 1tsp bicarbonate of soda 200g self-raising flour 90g non salted butter, cubed 2tbsp Birch sap syrup 100ml full fat milk 150g brown sugar Method: Put the sultanas in a bowl and put in the microwave on high for 1…
Through this piece we’re going to look at the process of how to get Birch sap out of a Silver Birch tree, before making it into Birch sap syrup. It’ s one of the most exciting and interesting ingredients we have the opportunity to forage throughout the year. Let’s look…