by Chris Hanley @chris_hanley – forward by James Wood Wild Garlic is one of the most versatile and incredibly tasty wild ingredients you can forage for quite easily in the wild. However, the Wild Garlic Foraging season is only short and typically runs from late March through to mid-May (depending…
Category: gluten free
This Wild Noodle Salad is a great and quick way to use whatever wild greens you can find around you, it works as well in spring with Wild Garlic and Nettles, in summer with wild seaweeds and Sea Purslane or autumn with Wood Blewits and Chanterelles. Ingredients (for 4 people):…
This Wild Mushroom risotto recipe is full flavoured, creamy and delicious. The best thing about this recipe is that you can add whatever wild mushrooms you find to flavour it. Wild mushrooms will add the most amazing, deep and flavoursome sauce to this recipe. This dish will reflect the place…
This risotto recipe is full flavoured, creamy and delicious. The best thing about this recipe is that you can add whatever wild ingredients you find to flavour it – meaning it will reflect the place you forage from and ingredients you can pick easily. Think chopped dandelion leaves, a sprig…
Through this guide we’re going to be taking a deep dive into, how to make our own dandelion root coffee. Roasted Dandelion root doesn’t have to be described as a coffee substitute as it has many of its own unique qualities which you just don’t get from coffee. Firstly its…
This dandelion bud capers recipe is incredibly simple and is very similar to regular capers in flavour. When I’m out collecting dandelion flowers to make jam I often find about 20 – 40% of the flowering tops haven’t opened up into flowers yet, if I left them they would certainly…
This chunky Wild Garlic Mayonnaise is brilliant for those nights when you’re having a pickin’ mix of foods that a perfect for dipping. It can be made at the start of the week and used in every way you’d use more common mayonnaise, obviously, the ratios can be changed to…
Through this piece we’re going to look at how to create our favourite Wild Garlic Pesto! The pesto I made with wild garlic is thick, chunky and delicious with a huge range of recipes, from stuffing chicken breast to serving as wild garlic bread and of course the classic pesto…
This is a dish where deep, spiced lamb meets something a little unexpected: Sweet Cicely. It’s a soft, aniseed-scented herb that grows wild in the UK, and it brings a natural sweetness that works surprisingly well with the warming flavours of Moroccan spices. Instead of adding sugar or dried fruit,…
This side dish is nice to enjoy with a fish dish or served straight on to a nice toasted and oiled piece of ciabatta, even simply tossed through some pasta is also nice – lots of ways to use this! Ingredients: Will make a bowls worth – which will make…