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Wholesome, earthy and available all year round, this soup is a real foragers’ favourite....
Damsons leak their intense, garnet-coloured juices into this simple batter cake, while toasted hazelnuts add texture. Eat the cake warm from the oven as a pudding with whipped cream, or...
Poplar 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...
Rose petal jam is often made with cultivated roses, which tend to have a stronger colour and perfume than their wild cousins. However, there are distinct advantages to using wild...
All around the eastern Mediterranean, the leaves of the jute mallow plant are used to make a rich green soup. The Egyptian version, known as molokhia, is flavoured with lots...
Bao – soft, slightly sweet steamed buns stuffed with a mixture of barbecued meats, vegetables, herbs, and pickles – are a popular street food snack across China and Southeast Asia....
This simple stir-fry takes less time than it would to order a takeaway. You need to get your wok really hot and to cook everything briefly. Meaty-textured oyster mushrooms are...
Velvety garlic mushrooms, scented with herbs, with crisp buttery puff pastry: a match made in heaven, and so easy to make. Use any firm, well-flavoured mushrooms you can find, but...
A deliciously simple frittata of potato and wild garlic is topped with garlic-scented mushrooms. You can use any well-flavoured, firm fungi, but we’ve used pretty scarlet elf cups to make...
This syrup can be poured over porridge, plain yoghurt, pancakes or ice cream or used as a cordial to mix with sparkling water. Rosehips have a lovely fruity flavour and...
