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The blossoms of the lime or linden tree are used to make a fragrant, calming tea which can be quite expensive to buy in the shops. If you happen to...
These pretty little tarts bursting with the crisp, citrus freshness of wood sorrel are a doddle to make. If you use ready-made tartlet cases (ideally, with all-butter pastry), or failing...
This beautiful infused vodka takes just 48 hours to make. The most important thing is to use roses that have not been sprayed with pesticides or exposed to other pollutants...
This sweet, nutty, gin-based liqueur can be drunk just three weeks after preparation – though if you can manage to leave it for longer you will be rewarded with an...
Fragrant elderflower heads are coated in a light, tempura-style batter, and deep-fried until crisp. Dredged with icing sugar and served with lemon wedges to squeeze over, they make a lovely...
Wild greens and lentils combine to make a versatile vegan pâté that is easily customised to suit your taste and the availabilty of seasonal ingredients. Swap the nettles for other...
Elderflowers have an unmistakable, delicately floral scent. This cordial is the essence of early summer in a bottle, and very simple to make. For best results, collect your elderflowers in...
Pickling mushrooms is a quick and easy way to preserve them for the months ahead. For this recipe, you’ll need two sterilised 350ml preserving jars (or several smaller ones). Any...
These 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...
A rich salt rub that is easy to do. As it dries it develops a complex aroma with hints of citrus and sea. Use the tender light green tips that...
