This tapenade recipe is unbelievably tasty and so versatile that you can use it with a huge amount of different wild ingredients with great success. If you’re at the coast add in Marsh Samphire and Sea Purslane, if you’re heading for a swim in the sea add in some…
Tag: wild garlic
by Forager Hannah Ingredients: 250g cup chickpea (gram) flour 2 tablespoons nutritional yeast 2 teaspoons lacto-fermented wild garlic (or 1 teaspoon garlic powder) 1 teaspoon baking powder 1/4 teaspoon sea salt A couple of springs of wild marjoram or thyme (or other herbs of choice) 375ml water 1 onion (or…
This is a delicious recipe and brilliant way to enjoy the seasons’ wild garlic. from forager Joanna Ingredients: 2 handfuls of fresh wild garlic leaves 100 ml extra virgin olive oil 50 gr or pine nuts, cashews or sunflower seeds 50 gr ground hard cheese salt and pepper to taste…
I wouldn’t advise making a big batch of this because it’s so delicious that you will most likely eat the whole lot up in just days. It’s quick and easy to whip up and hoes down a treat as a starter or a big part of any picnic. Ingredients 2…
Quite often we feel we need to cook our wild ingredients but they can also be used really well raw – in this really simple lunch we use three-cornered leeks and wild garlic stems instead of raw onion. This recipe is a brilliant way to use up the thicker stems…
We’re now pulling together a range of wild ingredients to build fantastic dishes. This is a brilliant way to celebrate a hot spring utilising wild garlic in multiple forms. Cooking quickly over open flames is often the best way to enjoy wild ingredients. Ingredients Chopped veg (peppers, onion, par boiled…
Now we can start bringing our wild food basics together to build a VAST range of fantastic recipes. Ingredients Nettle Pasta for 2 people – Recipe here (or use regular pasta) 50g Wild Garlic – diced 1 onion finely diced 100g frozen cooked prawns (defrosted) 2 tsp soy sauce 1…
This is possibly one of my all-time favourite recipes. Most recipes call for beef sirloin but if you have a decent local butcher you can usually get away with using a standard beef joint (much cheaper) Ingredients Beef Joint – 500g 500g pre-made puff pastry 250g chestnut mushrooms – finely…
words and imagery from @foraged.by.fern instagram Crunchy, buttery, herby goodness! This 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…
Words and Images from @foraged.by.fern instagram This is the first wild garlic recipe I make every year! I LOVE the soft, buttery texture, the pungent taste of garlic and cheddar and the simple ritual of creating them. Sometimes I make scones, sometimes muffins! Muffins are a little bit softer and…