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Puffball Schnitzels

These tasty breaded fritters are our favourite way to eat giant puffballs. You can add all kinds of flavourings – ground spices in the flour or eggs, dried herbs or...

Tempura-Battered Hogweed Shoots

Tender hogweed shoots fried in a light, crispy batter are popular with adults and kids alike. When collecting common hogweed shoots for this recipe, choose smallish ones where the leaves...

Elderberry Capers

These pickled unripe berries can be used in the same way as regular capers. They make an excellent, tart addition to all kinds of sauces and are especially good with...

Mushroom, Butternut Squash and Chestnut Stew

This warming stew combines rich, earthy winter mushrooms with the sweetness of squash and the nuttiness of chestnuts. Serve with a drizzle of olive oil, a squeeze of lemon, and...

Creamy Mushroom Sauce

You can make this sauce using all kinds of fungi, though winter chanterelles, horns of plenty and St George’s mushrooms (as shown here) work particularly well. The herbs too can...

Wild Cherry and Meadowsweet Syrup

This luscious, versatile syrup can be poured over pancakes and waffles, used as a cordial with sparkling water or, as pictured here, to make a gorgeous sundae. Use good vanilla...

Coriander-Fried Fairy Rings

Adding fragrant, freshly ground coriander seeds to a pan of frying fairy ring champignons is an idea that came to us from Joby Wells of the Albert’s Table restaurant in...

Puy Lentil and Wild Mushroom Stew

This recipe came from Eric’s late mother, Morna. She always served this comforting, savoury stew with rustic bread and dollops of crème fraîche....

Mushroom Lasagne

Garlicky wild mushrooms are layered with nutmeg-scented bechamel sauce, parmesan cheese, and pasta for a filling, comforting supper. It’s an excellent way to use a mixture of foraged mushrooms. Try...

Fairy Ring and Hogweed Gnocchi

A wonderfully rich, indulgent meal of tender hogweed shoots and buttery fairy ring champignons, combined with comforting fried gnocchi....