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A popular sauce among foragers and one of the best ways to use hawthorn berries. It has a rich, fruity, almost smoky flavour, along the lines of a barbecue sauce....
These light, crumbly shortcakes work well with all kinds of wild berries but are especially good with blackberries. They’re an excellent way to make a substantial dessert out of a...
Whether cobnuts or filberts, the nuts in this autumnal pud work a special magic – their roasted nuttiness perfectly complements the sweet, mellow pears. This crumble topping has evolved over...
This mouthwatering tart is easy to prepare. Its filling is a simple bechamel sauce, infused with the umami of smoked cheese, which perfectly complements the fresh herbal flavour of the...
A foraging classic, for good reason: it’s simple, quick and delicious. You can serve it tossed through hot pasta, but more often than not we just eat it with some...
This refreshing cocktail combines smoky Scotch, tart lemon juice and the zesty, fragrant sweetness of our blackberry syrup. Your choice of mixer will subtly alter the drink’s character: tonic water...
These gorgeous autumnal tarts are a brilliant way to use up underripe pears. The magic is in the poaching liquor – a mixture of fruity wine, fragrant hedgerow berries, and...
Hogweed has a deliciously delicate, grassy flavour with a slight mineral undertone. The young, tender shoots, lightly cooked and buttered make a good side vegetable just as they are –...
A springtime favourite, one to make when the first shoots of hogweed and leaves of wild garlic start appearing. Like most soups and stews, this is always better for being...
Crisps that are actually good for you – and they taste delicious too! This is a great way to get the kids to eat their greens: nettles are a superfood,...
