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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...

Damson Vodka

This variation on the forager’s favourite, sloe gin, swaps damsons for their smaller cousins and uses vodka as its base. It takes moments to prepare, but you’ll need to be...

Wild Garlic Mash with Horseradish and Cheese

Flavoured with peppery horseradish and aromatic wild garlic and topped with melting cheese, this decadent mash is great as a side dish or as a vegetarian main course. The cheese...

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...

Elderflower Sugar and Vinegar

If you love the flavour of elderflowers, there are many ways to bring their subtle floral hints to your cooking. Here are just two suggestions that take mere moments: they’re...

Elderflower Drizzle Cake with Candied Lemons

This gluten-free cake, made with polenta and ground almonds, is drenched in elderflower cordial, topped with candied lemon slices and drizzled with elderflower icing....

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...

Cherry and Hazelnut Couscous

Delicious made when the cherries are at their juiciest, this simple, luscious summer salad makes an excellent accompaniment to slices of cold ham, chicken or grilled halloumi. Very little cooking...