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Devilled Egg Mayonnaise with Wild Cress

A classic English teatime treat made extra special – and with a wild twist. Creamy egg mayonnaise is spiked with horseradish and capers (use elderberry capers if you have them),...

Southern-Fried Morels

All over the southern United States, where morels are widespread, you will find variants of this recipe. The technique of dredging the mushrooms in a spicy coating and deep-frying them...

Pineapple Weed Posset Pots

Here we give the traditional English posset a tropical twist – with British-grown pineapple weed. For the most intense, pure pineapple flavour, pick the flowerheads carefully and avoid using any...

Slow-Cooked Duck with Blackberries and Apples

Fragrant blackberries and tart apples make an excellent sauce for braised duck legs. Serve with steamed greens and creamy mash for a lovely autumnal supper....

Crab Apple Jelly

There are a few different kinds of crab apples to be found in the UK, but all of them are edible and can be used to make this fruity, fragrant...

Walnut, Wild Mushroom and Parsley Pâté

This simple, savoury purée makes the most out of a small handful of seasonal wild mushrooms and a few walnuts, with some cultivated mushrooms added for bulk. Throw in any...

Wild Mushroom Salt

Drying is a brilliant way to preserve wild mushrooms. Some species, such as the bay bolete, slippery jack and the dryad’s saddle are actually improved by drying – the process...

Nettle Risotto with Goats Cheese

Based on a classic Italian recipe, risotto alle ortiche, this dish celebrates the delicate, herbal sweetness of fresh young nettles (note that nettles should not be consumed once the plant...

Egg-Drop Soup with Wild Mushrooms and Three-Cornered Leek

A wild twist on the Chinese classic, egg-drop soup. Its name, dan hua tang, translates literally as ‘egg blossom soup’, in reference to the way the egg scrambles in silky...

Chinese Pancakes with Three-Cornered Leek

Pancakes like these are served all over China as street food and are a favourite late-night snack with a small bowl of warmed, sweetened soya milk. They’re traditionally made with...