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Common Chickweed Soup

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

Damson and Hazelnut Cake

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 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...

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...

Mallow Soup with Hazelnut Dukkah

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...

Oyster Mushroom Bao Buns

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....

Stir-Fried Noodles With Oyster Mushrooms

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...

Wild Mushroom and Garlic Tarts

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...

Wild Garlic and Potato Frittata with Wild Mushrooms

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...

Rosehip Syrup

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...