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Puy Lentil and Wild Mushroom Stew

This recipe came from Eric’s late mother, Morna. She always served this comforting, savoury stew with rustic bread and dollops of crème fraîche....

Mushroom Lasagne

Garlicky wild mushrooms are layered with nutmeg-scented bechamel sauce, parmesan cheese, and pasta for a filling, comforting supper. It’s an excellent way to use a mixture of foraged mushrooms. Try...

Fairy Ring and Hogweed Gnocchi

A wonderfully rich, indulgent meal of tender hogweed shoots and buttery fairy ring champignons, combined with comforting fried gnocchi....

Wild Mushroom Soup

The simplicity of this soup allows you to appreciate the full flavour of the wild mushrooms you’ve gathered. It’s always very popular on our autumn walks....

Wild Mushroom Pâté

This delicious pâté is always a big hit on our foraging courses, served with good crusty bread and a wild salad. Non-vegans can replace the olive oil with butter, for...

Comfrey Fritters

Dipped in a light beer batter and fried, the juicy leaves of comfrey make tasty fritters that accent their delicate, mineral flavour. Served as a canapé or snack with more...

Blackberry Cheese

‘Cheese’ is an old-fashioned English name for a seedless, soft-set, concentrated fruit jelly. Being lower in sugar than jam, fruit cheese doesn’t keep as long, but is quicker to make...

Blackberry Fool

With some of our blackberry syrup to hand this dessert is quick and simple to throw together – you could almost say it’s foolproof. The only thing to be careful...

Elderflower Sugar and Vinegar

If you love the flavour of elderflowers, there are many ways to bring their subtle floral hints to your cooking. Here are just two suggestions that take mere moments: they’re...

Pan-Fried Salmon with Wild Garlic Salsa Verde

This tart, gutsy sauce is very versatile: it’s great with steak, chicken or fish and makes a delicious alternative to ketchup on your chips. Here it is served with salmon...