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Common Chickweed Soup

Wholesome, earthy and available all year round, this soup is a real foragers’ favourite....

Himalayan Balsam Gin

By making this unusual infused gin, you’ll actually be doing your bit for conservation! The Himalayan balsam is an invasive species of plant that was introduced here by the Victorians...

Spanakopita with Wild Greens

These filo parcels, filled with greens and feta cheese, are commonly seen with a spinach filling these days, but in their native Greece there is a long tradition of gathering...

Sorrel Soup

Based on a traditional Polish recipe known as zupa szczawiowa, this simple soup is tangy with sorrel and sour cream and thickened with potato. Boiled eggs are the customary garnish,...

Pickled Alexanders

These pickles need to be prepared at the beginning of spring when the plant’s flowers are still in bud and its stems are young and tender. The Alexanders plant has...

Dryad’s Saddle Kebabs with Za’atar and Lemon

You 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...

Roast Chicken With Summer Truffle And Thyme

There are many ways to use a precious summer truffle, and for the most part our advice would be to keep it simple. This recipe is hardly complicated, though: a...

Green Curry with Chicken of the Woods

This aromatic curry is an excellent way to use chicken of the woods, and with ready-made spice pastes so widely available now it’s also very easy to make. Most or...

Chicken of the Woods Satay with Peanut Sauce

Chicken 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...

Miso Ramen with Poplar Fieldcaps

In Japan, poplar fieldcaps are known as yanagi-matsutake and are often used, fresh or dried, in stews, stir-fries and soups. Their texture and flavour work well in this simple vegan...