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,…
Category: spring
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…
This Japanese knotweed curd is smooth and velvety – it’s absolutely perfect and best suited served with afternoon tea on scones. Once made it must be stored in the fridge and used with one week, but I can guarantee it won’t last any longer than that. Ingredients: Makes 3-4 medium…
People are always amazed when I serve them this dessert, the idea that Japanese Knotweed might actual be edible is enough to get questions flying, even more you can make it taste as nice as this. The next question is “where is it growing around here?” This is a classic…
Japanese Knotweed / Spring / Summer / Edible Common Names Japanese knotweed, Asian knotweed Botanical Name Fallopia japonica Scientific Classification Kingdom – Plantae Order –Caryophyllales Family – Polygonaceae Physical Characteristics of Japanese Knotweed Japanese knotweed is a hardy, herbaceous, rhizomatous perennial. Plants are fully dioecious, with all individuals of the…
Today we’re going to be taking a look at some of the things we love about foraging at the coast. Foraging comes in many forms, from picking mushrooms in the middle of the deepest woods to wandering through open flower meadows, there’s quite literally something to be found everywhere. However,…