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Sorrel Soup

Based on a traditional Polish recipe known as zupa szczawiowa, this simple soup is tangy with sorrel and sour cream and thickened with potato. Boiled eggs are the customary garnish,...

Pickled Alexanders

These pickles need to be prepared at the beginning of spring when the plant’s flowers are still in bud and its stems are young and tender. The Alexanders plant has...

Dryad’s Saddle Kebabs with Za’atar and Lemon

You can use any firm, meaty mushrooms for these kebabs, but they’re a great way to use young, juicy dryad’s saddles. The Mediterrannean flavours of the kebabs are perfect for...

Roast Chicken With Summer Truffle And Thyme

There are many ways to use a precious summer truffle, and for the most part our advice would be to keep it simple. This recipe is hardly complicated, though: a...

Sorrel and Sour Cream Dressing

Fresh sorrel brings its zingy, citrus flavour to this deliciously simple sauce. If you can get hold of raw unfiltered apple cider vinegar it will give the dressing a fresh...

Pickled Wild Garlic Seeds

Appearing once the white flowers are gone and the leaves are beginning to wither, the plump green seeds are the last hurrah of the wild garlic season. These juicy little...

One-Crust Cherry Pie

This simple dessert – sweetened cherries baked in a free-form crust of crumbly sweet pastry – is a doddle to make and utterly delicious. A cherry pitter (also useful for...

Gooseberry and Elderflower Fool

You can make a fool with all kinds of wild berries (see also our Blackberry Fool recipe) but the original and, for some, the best is the tart, juicy gooseberry....

Oil-Pickled Scarlet Elf Cups

This traditional Italian method of pickling works for all kinds of mushrooms, but is the perfect way to preserve a good haul of pretty scarlet elf cups. Blanching them briefly...

Braised Peas with Morels and Wild Garlic

This recipe is based on a classic French dish that brings together early springtime petits pois and rich, earthy morels. Rather than the more traditional shallots, we’ve used the morel’s...