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Wild Food Recipes
We’ve provided a selection of wild food recipes for you to make from your foraging finds. Most of these recipes are our own, with some provided by our mothers!
Search here to find a specific recipe, or type in the foraged ingredient you wish to use.
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Asian-style Noodle Soup with Teriyaki Parasols
This is perfect when you want something clean-flavoured but satisfying: a soothing broth infused with the warm aromatics of ginger, star anise and rice wine accompanies soft noodles and fresh…
Baby Chanterelle Soup with Garlic Crostini
Small, juicy chanterelles bring their woodsy nuttiness to this quick and easy soup. It is delicate and light, but thanks to the garlic-rubbed toast, satisfying too. With a dish this…
Baked Bilberry Cheesecake
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…
Baked Mushroom Risotto
This recipe gives you all the creamy comfort of a risotto, with a lot less stirring. It’s a great method if you’re lucky enough have some really good mushrooms (such…
Beech Leaf Noyau
This sweet, nutty, gin-based liqueur can be drunk just three weeks after preparation – though if you can manage to leave it for longer you will be rewarded with an…
Bilberry and Hazelnut Muffins
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…
Bilberry Jam
A simple preserve that celebrates the sprightly flavour of fresh bilberries. As you’ll know from your purple-stained hands if you’ve ever picked them, the berries can be quite delicate –…
Blackberry Cheese
‘Cheese’ is an old-fashioned English name for a seedless, soft-set, concentrated fruit jelly. Being lower in sugar than jam, fruit cheese doesn’t keep as long, but is quicker to make…
Blackberry Fool
With some of our blackberry syrup to hand this dessert is quick and simple to throw together – you could almost say it’s foolproof. The only thing to be careful…
Blackberry Mac
This refreshing cocktail combines smoky Scotch, tart lemon juice and the zesty, fragrant sweetness of our blackberry syrup. Your choice of mixer will subtly alter the drink’s character: tonic water…
Blackberry Ripple Frozen Yogurt Bark
In case you missed it, ‘bark’ has been something of a viral sensation in recent months. Raw fruits, nuts and melted chocolate are combined and poured into a tray to…
Blackberry Syrup
This intense, zingy reduction of sweetened blackberry juice with hints of lemon and ginger is a doddle to make, keeps well, and is very versatile. Use it as a cordial…
Blackberry, Lemon and Ginger Wine Posset
A posset is a traditional English pudding, where tart fruit juice (sometimes with a splash of alcohol) is added to warmed, sweetened cream in such proportions that it causes the…
Blewit Stroganoff
Cold-weather mushrooms in a tasty cold-weather supper. The rich flavour and meaty texture of blewits make them perfect to use in this dish, but you can use any firm, tasty…
Braised Chicken in White Wine with Winter Chanterelles
The classic combination of chicken, white wine, garlic and thyme is enhanced by the rich, woodsy flavour of winter chanterelles in this simple autumnal casserole. Use any chicken pieces you…
Brandied Cherries
This is a great way to preserve cherries – there’s very little preparation involved – but you do need to be patient. The cherries must steep in the sweetened brandy…
Broad Bean, Wild Garlic and Sorrel Hummus
A late-springtime alternative to the ubiquitous chickpea purée, this is lighter and fresher-tasting than regular hummus. The beautiful green colour comes from the wild garlic and sorrel, and the fact…
Bruschetta with Winter Chanterelles and Lemon Ricotta
Winter chanterelles have a subtle yet rich flavour that takes centre stage in this simple bruschetta (but you can use any tasty fungi in this way). The freshness of the…
Candied Alexanders Stems
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…
Cauliflower Fungus ‘Pasta’ with Lemon and Chilli
A pasta dish with no pasta in it? That’s right: instead, we’re using ribbons of tasty, toothsome cauliflower fungus, with the otherwise classic combination of garlic, chilli, lemon and cream.…
Cauliflower Fungus Soup with Coconut and Lime
Somewhere between a Thai hot-and-sour soup and a Malaysian laksa, this spicy, aromatic soup replaces the usual noodles with tasty ribbons of stir-fried cauliflower fungus.
Chanterelle and Watercress Picnic Puffs
These tasty, hand-sized parcels make a great addition to a lunchbox or picnic basket. You can use any other wild (or cultivated) mushrooms at other times of the year, swapping…
Chanterelle, Kale and Emmental Pizza
Woodsy chanterelles, nutty emmental, earthy kale and fragrant thyme combine to make a special pizza of mellow autumn flavours. Creamy dollops of crème fraîche bring everything together – in Italy…
Chicken of the Woods Satay with Peanut Sauce
Chicken of the woods has a superb flavour and texture, and can be used much as you would chicken in stir fries and curries. Here we marinate it in chunky…