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Oyster mushrooms absorb flavours brilliantly. They are used to delicious effect in this dish, inspired by the fresh, fragrant vegetable curries of Kerala in South India. Curry leaves add a...
This light but punchy hot-and-sour soup from Thailand has many variations – you’ll sometimes see it with prawns or tofu in it, with all kinds of different vegetables added and...
These Japanese-style fritters are a delicious way to eat oyster mushrooms, especially the chunkier specimens – they turn beautifully succulent inside the thin, crispy batter. Tempura are best served hot...
The aromatic roots of a humble garden weed are used to give this syrup a warming clove-like flavour. Some find cloves a little strident and medicinal, but wood avens is...
A late-springtime alternative to the ubiquitous chickpea purée, this is lighter and fresher-tasting than regular hummus. The beautiful green colour comes from the wild garlic and sorrel, and the fact...
Mature cheddar and wild garlic leaves give these scones a wonderful aroma and flavour. Quick and easy to make, they’re delicious eaten warm from the oven. Carefully break them open...
This salad, fragrant with wild herbs and bursting with vibrant flavours, is surprisingly moreish for something so healthy. It also happens to be vegan and gluten-free. You can use this...
The humblest of ingredients – flour, potatoes, egg – combine with a handful of wild garlic leaves to make these easy, delicious homemade Italian dumplings. You can serve them simply...
If you’ve already made some of our elderflower cordial, this lovely summer dessert is quick and simple to prepare. Shake the bottle before adding your cordial, to ensure you get...
Cold-weather mushrooms in a tasty cold-weather supper. The rich flavour and meaty texture of blewits make them perfect to use in this dish, but you can use any firm, tasty...