Elderflower fritters are the quickest thing to make with Elderflower, you can literally have them from the tree to fritters within 5 minutes – they couldn’t be more freshly picked. These are a brilliant as a midday snack and work brilliantly as a key to getting kids into foraging and…
Category: spring
This dandelion flower wine has been compared to tasting like the bliss of sunshine itself, it has a sweet, almost honey-like flavour that goes down so smoothly you need to keep a check on how much you’ve had. It’s key that all your equipment is thoroughly clean To make 5…
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…
Welcome to our enticing recipe guide for Birch Syrup BBQ Marinade, a delightful concoction that will elevate your grilled dishes to new heights of flavour and satisfaction. This uniquely tantalising marinade is the perfect blend of rich, earthy Birch syrup, tangy vinegar, and aromatic spices, creating a harmonious symphony that…
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…
This Nettle Beer Recipe might sound a little odd – making beer out of those things that sting us – but the flavour is exceptional. It tastes a bit like a bubbly herby lemonade that has a hit of % alcohol depending on how long you brew it for 🙂…
This recipe uses Nettle and Wild Garlic, but it’s a great way to use up any greens you have. Bar the onion/carrot you can freestyle this to use up whatever you’ve got. Wear gloves if you’re using nettles!! If you don’t have potatoes, use rice or stale bread to thicken.…
Here’s one for roe buck season… This one’s a bit of a mash-up—classic Milanese-style venison (thin, breadcrumbed, and pan-fried) served with spaghetti in a tomato and mascarpone sauce, lifted with a handful of foraged flavour: Wild Garlic and Sea Leeks. The creamy tomato base gets a punch of freshness from…
Recipe from @the_road_to_connorThis recipe is Part soccata, part omelette – I made this super simple and absolutely delicious dish for lunch. Ingredients 1 cup of chickpea flour 1 scant cup of water 2 eggs, 1 grated courgette 1 handful of wild garlic and 1 of common sorrel – finely…
This Wild Garlic Buds Pickle is a great way to utilise the wild garlic buds just before they open in to flower, we use these like a garlic version of capers and they work well as a garnish to salads, but my absolute favourite is to chuck them on top…