The Prince/ Summer / Autumn / Edible Indulge in the regal flavors of the Prince Mushroom (Agaricus augustus) as we embark on a culinary journey celebrating this esteemed delicacy. Join us in savoring the unique delights offered by nature’s culinary masterpiece. With its distinguished appearance and captivating aroma, the Prince…
Category: summer
Horse Mushroom / Summer / Autumn / Edible Welcome to a world of culinary delight as we celebrate the savory treasures of the Horse Mushroom (Agaricus arvensis). Join us on a journey where gastronomy meets elegance. With its noble appearance and distinct features, the Horse Mushroom stands as a majestic…
Destroying Angel / Summer / Autumn / Deadly poisonous Enter with caution into the shadowed realm of the Destroying Angel (Amanita virosa), an innocently beautiful mushroom concealing a deadly secret. Join us on a somber journey as we shed light on this treacherous fungus, known for its potent toxicity. With…
The Blusher Mushroom / Summer / Autumn / Edible ( when cooked) The Blusher Mushroom is a fantastic edible mushroom that have a beef-like flavour once cooked. They live within the Amanita family of mushrooms which have some deadly toxic mushrooms in, so serious caution is advised if you’re…
Cherry / Spring / Autumn / Edible Cherry trees are found in almost every town, village and city within the UK & they have edible parts in Spring and Autumn. Many are cultivated hybrids, but all are edible. Common Names Wild Cherry Botanical Name Prunus Cerasus Scientific Classification Kingdom –…
Blackberry / Spring / Summer / Autumn / Edible Through this piece we’re going to take a deep dive into everything blackberry, often an overlooked fruit by us foragers because it’s too main stream. A bit like when you loved a band more before you could hear them on radio…
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…
I first began making this bilberry pie recipe for my Grandma as it’s one of her favourite foods and have come to believe that the recipe below is the best for the pie as it makes your bilberries go quite far but also holds onto the fantastic flavours the bilberry…
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…