Crispy, briny, and utterly addictive, this Tempura Marsh Samphire is a twist on a Japanese classic. Samphire’s natural saltiness and succulent texture make it an perfect candidate for tempura, served with a zingy soy-lime dipping sauce, it’s a dish that feels fancy but comes together in minutes. Ingredients for our…
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Escarole with Dandelion and Sausage is a comforting yet wholesome dish that sits perfectly between a soup and a stew. Packed with creamy butter beans, earthy dandelion leaves, and flavourful sausages, this recipe combines hearty ingredients with a light, nourishing broth. Perfect for a cosy night in or pop it…
This Deep Fried Chicken of the Woods Recipe is a proper treat, and Forager Josh has shared his favourite recipe for this with us here. Crisp, golden, deep fried Chicken of the Woods that’s juicy inside and full of flavour. Simmering the mushroom in stock first makes it tender and…
This Fermented Borscht soup is built around traditional Polish kvass, a ferment made with rye bread, beetroot and water. Winter is a great time to be fermenting, as it brings new energy to stored veg at a time of year when fresh food is scarce. It is based on a…
The countryside is a treasure trove of natural remedies, with the UK having a rich history of herbal medicine dating back centuries. As we rediscover the power of nature’s pharmacy, it’s fascinating to explore the healing potential of plants growing right on our doorstep. Join me on an exciting journey…
Winter is the perfect time to embrace the magic of wild fermentation, and what better way than with a batch of Wild Winter Mead? Written by Forager Matt… It is winter my friends. The harvest is in, the sun is gone, the ancient inhabitants of this rainy isle would now…
Poplar field cap / Spring / Summer / Autumn / Edible The Poplar Field cap (Agrocybe cylindracea), also known as the Poplar Mushroom or Willow Mushroom, is an edible delight that thrives on decaying wood, particularly around poplar, willow, and other hardwood trees. With its smooth, tan-brown cap, creamy gills,…
This sweet chestnut puree is a great treat and can be made when the Chestnuts are at their very best, then its ready and easily at hand to add to any recipe that calls for it or used as a replacement for peanut butter. I often make this and freeze…
Yellow Stags Horn fungus / Summer / Autumn / Inedible Get ready to be captivated by the beauty and wonder of the Yellow Stags Horn fungus! Picture bright orange or orange-yellow, greasy, antler-like branches that occasionally fork near the tips, giving this fascinating fungus its distinctive appearance. As we delve…
Magic mushrooms, the past, present and the future The last few years have seen a huge increase in the interest in magic mushrooms, on nearly every course I run I get asked about them or someone slips into the conversation that they are micro dosing. Research by the ONS shows…