Winter chanterelle soup is as comforting as it is delicious, offering a rich and earthy flavour that captures the essence of the season. This soup is the perfect antidote to cold winter days, providing warmth and nourishment with every spoonful. It’s dark and raining, you have been out all day…
Category: vegetarian

Over the past couple of years I’ve heard, on and off, different tales about fern edibility. Some saying they’re all highly carcinogenic and others saying they’re delightful and highly sought after species for restaurants. I wanted to spend a little time researching this and thought I’d write my findings up…

Spanakopita is a very traditional Greek dish with a wild twist with our Wild Spanakopita. For mine, I’ve used nettle, dandelion, bistort, and common sorrel, but really anything green and good can be used. You could even make a coastal version with wild seaweeds, sea purslane, sea spinach and more….…

Preserving wild flavours is an exciting part of any foragers’ journey it often culminates at some point in Foraging for the Drinks Cabinet. Infusing alcohol is a simple yet amazingly delicious way to encapsulate some of Mother Nature’s tastiest wild abundance. There’s no doubt that our ancestors have been harvesting,…

This Marsh Samphire & Caramel Ice Cream Recipe is mind-blowing – As a culinary enthusiast, I am always on the lookout for unique and exciting ingredients to incorporate into my recipes. One such ingredient that has recently caught my attention is marsh samphire. Also known as sea asparagus or glasswort,…

Through this post we’re going to be looking at a traditional way to enjoy this fantastic ingredients, pickled Marsh Samphire. As a food enthusiast and lover of all things natural, I am always on the lookout for unique and flavourful ingredients. One such ingredient that has captured my attention recently…