Contains Nuts
Cobnut and Honey Tart
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READ MORE: Cobnut and Honey TartA close relative of the more familiar Bakewell and treacle tart, this is comfortingly old-fashioned yet unusual. The flavour of the roasted hazelnuts is gently accentuated with brown sugar, honey…
Blackberry Ripple Frozen Yogurt Bark
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READ MORE: Blackberry Ripple Frozen Yogurt BarkIn case you missed it, ‘bark’ has been something of a viral sensation in recent months. Raw fruits, nuts and melted chocolate are combined and poured into a tray to…
Bilberry and Hazelnut Muffins
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READ MORE: Bilberry and Hazelnut MuffinsDelicious served warm for breakfast or as a teatime treat, these simple muffins showcase the wonderful flavour of bilberries. We tend to freeze our berries overnight, which helps stop their…
Roast Partridge with Sweet Chestnuts, Wild Mushrooms and Bacon
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READ MORE: Roast Partridge with Sweet Chestnuts, Wild Mushrooms and BaconA classic combination of late-season flavours that would make an excellent wild alternative to turkey for Christmas (and much quicker to prepare). You’ll need one partridge per person. Serve with…
Vegetable Noodles with Wood Ears
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READ MORE: Vegetable Noodles with Wood EarsWood ears are mild in flavour but have a firm, velvety texture. They are widely used in Chinese cooking, which places great importance on texture. This recipe is loosely based…
Poplar Fieldcaps with Spelt Spaghetti, Ricotta and Walnuts
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READ MORE: Poplar Fieldcaps with Spelt Spaghetti, Ricotta and WalnutsPoplar fieldcaps have a rich savouriness that some say is almost like bacon. In Italy, where the mushrooms are known as pioppino, they’re used in the simplest of pastas and…
Chicken of the Woods Satay with Peanut Sauce
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READ MORE: Chicken of the Woods Satay with Peanut SauceChicken of the woods has a superb flavour and texture, and can be used much as you would chicken in stir fries and curries. Here we marinate it in chunky…
Dryad’s Saddle Kebabs with Za’atar and Lemon
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READ MORE: Dryad’s Saddle Kebabs with Za’atar and LemonYou can use any firm, meaty mushrooms for these kebabs, but they’re a great way to use young, juicy dryad’s saddles. The Mediterrannean flavours of the kebabs are perfect for…
Wood Ear and Carrot Salad
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READ MORE: Wood Ear and Carrot SaladIn periods of dry weather you’ll find dehydrated wood ears on the branches of elder trees. These can be harvested and magically rehydrated at home, or if you find them…
Walnut, Wild Mushroom and Parsley Pâté
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READ MORE: Walnut, Wild Mushroom and Parsley PâtéThis simple, savoury purée makes the most out of a small handful of seasonal wild mushrooms and a few walnuts, with some cultivated mushrooms added for bulk. Throw in any…
Lentil Salad with Wild Herbs
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READ MORE: Lentil Salad with Wild HerbsThis salad, fragrant with wild herbs and bursting with vibrant flavours, is surprisingly moreish for something so healthy. It also happens to be vegan and gluten-free. You can use this…
Chocolate Hazelnut Fondant with Drunken Sloes
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READ MORE: Chocolate Hazelnut Fondant with Drunken SloesIf you’ve made our recipe for sloe gin and/or sloe cider, this is the perfect way to give the booze-soaked fruit a final, glorious send-off. The sloes taste a little…
Pear Crumble with Toasted Hazelnuts
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READ MORE: Pear Crumble with Toasted HazelnutsWhether cobnuts or filberts, the nuts in this autumnal pud work a special magic – their roasted nuttiness perfectly complements the sweet, mellow pears. This crumble topping has evolved over…
Chanterelle and Watercress Picnic Puffs
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READ MORE: Chanterelle and Watercress Picnic PuffsThese tasty, hand-sized parcels make a great addition to a lunchbox or picnic basket. You can use any other wild (or cultivated) mushrooms at other times of the year, swapping…
Dark Chocolate and Sweet Chestnut Torte
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READ MORE: Dark Chocolate and Sweet Chestnut TorteSweet chestnuts provide the starch in this flourless, velvet-textured torte. More of a dessert than a cake, it’s intensely chocolatey, wonderful cut into slender slices and served with whipped cream.
Mushroom, Butternut Squash and Chestnut Stew
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READ MORE: Mushroom, Butternut Squash and Chestnut StewThis warming stew combines rich, earthy winter mushrooms with the sweetness of squash and the nuttiness of chestnuts. Serve with a drizzle of olive oil, a squeeze of lemon, and…
Wild Mushroom Pâté
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READ MORE: Wild Mushroom PâtéThis delicious pâté is always a big hit on our foraging courses, served with good crusty bread and a wild salad. Non-vegans can replace the olive oil with butter, for…