Category: starter

Through this piece we’re going to be taking a deep dive into one of our absolute favourite autumn treats, Wild Mushroom Pate. So we spend the whole mushroom season hunting and looking for fantastic edible wild mushrooms, sometimes my walk will last 3 hours through the most pristine ancient woodland…

Crunchy, buttery, garlicy goodness! This Wild Garlic flatbread was such a winner and enjoyed hot off the skillet after the first forage of the year. Flatbread is such a good way to use your foraged greens and herbs. It’s easy to make, requires barely any kneading or rising time and…

Realistically any mixture of wild edibles can be chucked into a Wild Salad bowl and when dressed with tasty vinaigrette, something warm like wilted nettles and wild garlic and something crunchy like croutons or fried bacon and it will taste just delightful. Some of the ingredients mentioned below haven’t been…

Miners Lettuce / Spring / Summer / Winter / Edible Common Names Miner’s lettuce, Indian lettuce, Spring Beauty,  Winter Purslane. Botanical Name Claytonia perfoliata Scientific Classification Kingdom – Plantae Order –Caryophyllales Family – Montiaceae Physical Characteristics for Miner’s lettuce Claytonia perfoliata is a tender rosette-forming plant that grows to a…

  Ingredients: To make a large plate of nettle crisps Half a carrier bag of nettle tops (200g) 100ml vegetable oil Hogweed and alexander seed seasoning (or salt and pepper) Method for Cooking Nettle Crisps: Place 20ml of oil in a pan and heat, leave one leaf in the pan…

Half a bag of nettles, washed (about 200g) 2 large potatoes, peeled and chopped 2 onions, skinned and diced A handful of wild garlic stalks (50g) finely chopped, (or two garlic cloves) 2 Leeks, chopped Two Celery Sticks, chopped One and a half litres vegetable A little single cream (vegan…

Wild Garlic comes into it’s own in spring each year and we’re forever trying to find up new ways of enjoying this Spring delight, this wild garlic bread recipe is one of those ways. Created by Tan Farrel – A lovely chap and chef I’ve had the joy of getting…