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Pennywort Salad with Soba Noodles and Sesame

This refreshing combination of juicy pennywort leaves, cool slippery noodles, and crunchy sesame seeds makes a perfect light meal or can form part of a larger spread of Asian-inspired dishes....

Grilled steak with Scarlet Elf Cups and Herb Butter

Steak and mushrooms is a classic pairing. Any firm, well-flavoured mushrooms will work here, but we’re using pretty scarlet elf cups, which make their appearance just in time for Valentine’s...

Wild Garlic Focaccia

Fill your house with the glorious scents of wild garlic and baking bread with this delicious focaccia. It’s one of the easiest of all breads to make: although it takes...

Wood Ear and Carrot Salad

In periods of dry weather you’ll find dehydrated wood ears on the branches of elder trees. These can be harvested and magically rehydrated at home, or if you find them...

Green Curry with Chicken of the Woods

This aromatic curry is an excellent way to use chicken of the woods, and with ready-made spice pastes so widely available now it’s also very easy to make. Most or...

Tofu Omelettes with Wild Greens

Sold by street food hawkers across China and Southeast Asia, tofu omelettes are quick and satisfying. The mashed tofu melds with the eggs to give a light, juicy omelette that...

Hogweed and Wild Garlic Bruschetta

The lovely, grassy flavour of common hogweed takes centre stage in this simple bruschetta. Tender young shoots are blanched and tossed in olive oil scented with wild garlic and spiked...

Penne with Hogweed, Garlic and Chilli

This easy pasta is the perfect way to enjoy the delicious flavour of freshly picked hogweed. It uses storecupboard ingredients and can be quickly rustled up. As with any simple...

Hogweed and Potato Parathas

Flatbreads such as these, stuffed with spiced potatoes and other vegetables, are a classic breakfast across northern India. Spinach, mustard greens or fenugreek leaves are often used, but here we...

Spanakopita with Wild Greens

These filo parcels, filled with greens and feta cheese, are commonly seen with a spinach filling these days, but in their native Greece there is a long tradition of gathering...