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Made by steeping unripe green walnuts in alcohol, this dark, nutty liqueur is traditionally made in the Emilia-Romagna region of northern Italy, where it is known as nocino. Historians believe...
Served with some good bread, this is a quick and tasty lunch or supper dish for late spring. Juicy young hogweed shoots are fried with garlic then dressed with olive...
These crunchy, Indian-style chickpea flour fritters are mildly spiced to accentuate the distinctive flavour of tender young hogweed shoots, with wild garlic adding oniony savouriness. If you have some of...
This recipe is based on an old English one for angelica, a cultivated plant closely related to wild Alexanders. Like its cousin, Alexanders has a mild anise flavour. Candying is...
You can use this much as you would celery salt, whenever you want a little extra herbal savouriness – traditionally in a Bloody Mary or with hard-boiled quail’s eggs, but...
The stems of the Alexanders plant have a tough, fibrous exterior which can be peeled away to reveal a crisp, juicy core with a pleasantly subtle anise flavour akin to...
This luscious, oven-baked fondue is a simple but excellent way to savour the rich, intense flavour of summer truffle. Buy a Camembert that comes in a little wooden box –...
Wild cousins of the cultivated blueberry, bilberries have so much more fragrance and flavour. They are also rather delicate, so take care when picking and transporting them home – and...
Delicious served warm for breakfast or as a teatime treat, these simple muffins showcase the wonderful flavour of bilberries. We tend to freeze our berries overnight, which helps stop their...
Common hogweed seeds bring their intense herbal spiciness to this simple vodka infusion, which is ready to drink after just 24 hours (though if you can wait two weeks, you’ll...
