Category: main course

Through this guide we’re going to take a deep dive into nettles and cook up our favourite Nettle Garlic Butter Beans Recipe. Foraging for food has become increasingly popular in recent years, as people seek to reconnect with nature and explore the bountiful offerings of the natural world. One such…

Jelly Ear & Seaweed Salad is a traditional East Asian dish that brings the essence of the sea and earth together in a single, light, and refreshing serving. This vegan-friendly salad is packed with umami flavors, nutrient-rich ingredients, and a wealth of textures. It’s also incredibly versatile, as you can…

These Chicken of the Woods Nuggets are the perfect recipe for enjoying the incredible and joyous occasions of foraging for your very own Chicken of the Woods Mushroom! They’re crunchy and soft in the center (if you’ve picked younger mushrooms of course) and you could really be fooled into thinking…

Welcome to our enticing recipe guide for Birch Syrup BBQ Marinade, a delightful concoction that will elevate your grilled dishes to new heights of flavor and satisfaction. This uniquely tantalizing marinade is the perfect blend of rich, earthy birch syrup, tangy vinegar, and aromatic spices, creating a harmonious symphony that…

Realistically any mixture of wild edibles can be chucked into a Wild Salad bowl and when dressed with tasty vinaigrette, something warm like wilted nettles and wild garlic and something crunchy like croutons or fried bacon and it will taste just delightful. Some of the ingredients mentioned below haven’t been…

Half a bag of nettles, washed (about 200g) 2 large potatoes, peeled and chopped 2 onions, skinned and diced A handful of wild garlic stalks (50g) finely chopped, (or two garlic cloves) 2 Leeks, chopped Two Celery Sticks, chopped One and a half litres vegetable A little single cream (vegan…

Wild Garlic comes into it’s own in spring each year and we’re forever trying to find up new ways of enjoying this Spring delight, this wild garlic bread recipe is one of those ways. Created by Tan Farrel – A lovely chap and chef I’ve had the joy of getting…