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Common Chickweed Soup
Wholesome, earthy and available all year round, this soup is a real foragers’ favourite....Poplar Fieldcaps with Spelt Spaghetti, Ricotta and Walnuts
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...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...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...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...Wild Rose Petal Jam
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...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,...


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