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…
Tag: recipe
There’s something utterly magical about a perfectly crafted mousse—that airy, velvety texture that simply melts in your mouth, leaving behind a symphony of flavours. Today, I’m absolutely thrilled to share with you my favourite twist on a classic dessert: a dandelion root coffee mousse recipe that will transform your after-dinner…
I love the purity of this wild kefir chardonnay recipe and its ability to pass as a plausible white wine replacement when you can’t, or don’t want to, drink a glass of regular wine with dinner. This is great when you want something to drink that feels indulgent and has…
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 Fermented Sloe Olives are inspired by the hedgerows framing the stunning views across the fields and pine forest near my house in Dorset, I made these sloe olives with a simple aim in mind: to preserve this abundant wild, plummy fruit. I wanted to create something a little…
This Fermented Wild Garlic Pesto is a fantastic example of lacto-fermentation being used to create something with bags on flavour. It’s also a brilliant way to use up stacks of seasonal greens. One of the endless joys of this recipe is that it’s completely plant-based. The lactic acid produced during…
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…
If you’re looking to add a unique twist to your meals, this recipe featuring three-cornered leeks is a fantastic choice. Commonly found in woodlands during spring, three-cornered leeks have a mild garlic flavour that pairs beautifully with a variety of dishes. Here’s how you can incorporate them into a…
Winter chanterelles on toast is as quick to enjoy as it is to make, unadulterated and massively underrated! This dish offers a delightful combination of flavours and textures that can elevate a simple meal to a gourmet experience. Basic mushrooms on toast, when correctly seasoned and cooked, can be a…
Spanakopita is a very traditional Greek dish with a wild twist with our Wild Spanakopita. For mine, I’ve used nettle, dandelion, bistort, and common sorrel, but really anything green and good can be used. You could even make a coastal version with wild seaweeds, sea purslane, sea spinach and more….…