Recipe by Forager Sam For tips on identifying Elder correctly click here Elderflower season is only short but it’s a real joyous time of the year, it’s the beginning of summer and we’re gifted with beautifully scented blooms of elderflower covering the countryside. We advise everyone to make Elderflower cordial…
Category: Plants
From forager Hannah Ingredients: 1 tablespoon olive oil 6-8 heads of elderflower (+ 1-2 additional heads to serve) Vegetable stock 1 onion, finely chopped 3 cloves garlic, minced 250g Arborio rice 100ml elderflower cordial 1 tablespoon white wine vinegar Zest and juice of ½ a lemon 400g asparagus, stalks chopped…
Most of us have probably tried an Elderflower Gin or two by now and the flavour has become linked with the idea of a British summer. It’s fantastic with tonic and a sprig of rhubarb or with frozen strawberries. However, the flavour is always better when you’ve made it yourself…
Fish Chowder with Coastal Greens This fish chowder is fabulous and can stand with a huge array of coastal veg, for this version we like to add seaweed for a boost of umami to boost the flavour a little more. Serves 4 Ingredients: 500ml Fish Stock 300ml Milk or cream…
HOW TO IDENTIFY FIR, SPRUCE, AND PINE TREES words from Forager Megan @flint&fern Fir, Spruce, and Pine make fine wild edibles if you know how to identify them. Edible parts include the spring growth of green tips and young cones as well as the tree pollen. From pine you can…
This is a delicious recipe and brilliant way to enjoy the seasons’ wild garlic. from forager Joanna Ingredients: 2 handfuls of fresh wild garlic leaves 100 ml extra virgin olive oil 50 gr or pine nuts, cashews or sunflower seeds 50 gr ground hard cheese salt and pepper to taste…
I wouldn’t advise making a big batch of this because it’s so delicious that you will most likely eat the whole lot up in just days. It’s quick and easy to whip up and hoes down a treat as a starter or a big part of any picnic. Ingredients 2…
This is a fantastic, fresh and filling recipe that can be cooked up in just 5 minutes. Often we think recipes involving wild food will take hours and hours or even days to cook up but the truth is wild food can link into our modern diets and cooking methods…
Quite often we feel we need to cook our wild ingredients but they can also be used really well raw – in this really simple lunch we use three-cornered leeks and wild garlic stems instead of raw onion. This recipe is a brilliant way to use up the thicker stems…
We’re now pulling together a range of wild ingredients to build fantastic dishes. This is a brilliant way to celebrate a hot spring utilising wild garlic in multiple forms. Cooking quickly over open flames is often the best way to enjoy wild ingredients. Ingredients Chopped veg (peppers, onion, par boiled…