Spring
May Liqueur
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READ MORE: May LiqueurThe flowers of the hawthorn, known in rural parts of the country as ‘May blossom’, were traditionally steeped in brandy to infuse the alcohol with a rich, almondy flavour. In…
Seabass with Scarlet Elf Cups and Wild Garlic
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READ MORE: Seabass with Scarlet Elf Cups and Wild GarlicThis quick supper is surprisingly elegant, and surprisingly colourful for one made with ingredients that are in season in the late British winter! Vivid red elf cups and bright green…
Oil-Pickled Scarlet Elf Cups
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READ MORE: Oil-Pickled Scarlet Elf CupsThis 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…
Pearl Barley Risotto with Morels and Wild Garlic
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READ MORE: Pearl Barley Risotto with Morels and Wild GarlicThis ‘risotto’ uses pearl barley instead of rice. Its nutty flavour and light yet pleasantly nubbly texture work well with the richness of the morels – and it also happens…
Candied Alexanders Stems
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READ MORE: Candied Alexanders StemsThis 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…
Hogweed and Wild Garlic Pakoras
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READ MORE: Hogweed and Wild Garlic PakorasThese 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…
Sautéed Hogweed with Fried Eggs and Parmesan
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READ MORE: Sautéed Hogweed with Fried Eggs and ParmesanServed 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…
Hogweed Minestrone
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READ MORE: Hogweed MinestroneThis gutsy soup of butter beans, orzo pasta and hogweed in a tomato broth is a meal in a bowl. With some cans and dried pasta on standby it can…
Potato Salad with Sorrel, Wild Garlic and Horseradish
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READ MORE: Potato Salad with Sorrel, Wild Garlic and HorseradishNew potatoes are in season just in time to make this peppery, creamy salad flavoured with springtime herbs. Any small, waxy potatoes will work, but for a real treat use…
Grand Fir Spiced Tea
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READ MORE: Grand Fir Spiced TeaFir needles make a fragrant, citrus-scented tea when steeped in hot water, but this spiced version is little bit more special and rather festive. It’s refreshing and warming – perfect…
Grand Fir Shortbread
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READ MORE: Grand Fir ShortbreadGrand fir has a delicious fragrance – like that of the pine forest, unsurprisingly, but with a sweet citrussy edge, reminiscent of grapefruit. It brings a wonderful flavour to this…
Wild Mushroom Coulibiac
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READ MORE: Wild Mushroom CoulibiacBased on a classic Russian pie, this makes a spectacular vegetarian centrepiece for a festive meal. Creamy risotto is layered with wild mushrooms, wrapped in Swiss chard leaves, baked in…
Vegetable Noodles with Wood Ears
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READ MORE: Vegetable Noodles with Wood EarsWood ears are mild in flavour but have a firm, velvety texture. They are widely used in Chinese cooking, which places great importance on texture. This recipe is loosely based…
Wild Garlic and Potato Frittata with Wild Mushrooms
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READ MORE: Wild Garlic and Potato Frittata with Wild MushroomsA deliciously simple frittata of potato and wild garlic is topped with garlic-scented mushrooms. You can use any well-flavoured, firm fungi, but we’ve used pretty scarlet elf cups to make…
Wild Mushroom and Garlic Tarts
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READ MORE: Wild Mushroom and Garlic TartsVelvety garlic mushrooms, scented with herbs, with crisp buttery puff pastry: a match made in heaven, and so easy to make. Use any firm, well-flavoured mushrooms you can find, but…
Stir-Fried Noodles With Oyster Mushrooms
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READ MORE: Stir-Fried Noodles With Oyster MushroomsThis simple stir-fry takes less time than it would to order a takeaway. You need to get your wok really hot and to cook everything briefly. Meaty-textured oyster mushrooms are…
Oyster Mushroom Bao Buns
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READ MORE: Oyster Mushroom Bao BunsBao – soft, slightly sweet steamed buns stuffed with a mixture of barbecued meats, vegetables, herbs, and pickles – are a popular street food snack across China and Southeast Asia.…
Poplar Fieldcaps with Spelt Spaghetti, Ricotta and Walnuts
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READ MORE: Poplar Fieldcaps with Spelt Spaghetti, Ricotta and WalnutsPoplar fieldcaps have a rich savouriness that some say is almost like bacon. In Italy, where the mushrooms are known as pioppino, they’re used in the simplest of pastas and…
Miso Ramen with Poplar Fieldcaps
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READ MORE: Miso Ramen with Poplar FieldcapsIn Japan, poplar fieldcaps are known as yanagi-matsutake and are often used, fresh or dried, in stews, stir-fries and soups. Their texture and flavour work well in this simple vegan…
Pickled Alexanders
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READ MORE: Pickled AlexandersThese 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…
Sorrel Soup
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READ MORE: Sorrel SoupBased 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,…
Spanakopita with Wild Greens
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READ MORE: Spanakopita with Wild GreensThese filo parcels, filled with greens and feta cheese, are commonly seen with a spinach filling these days, but in their native Greece there is a long tradition of gathering…
Hogweed and Potato Parathas
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READ MORE: Hogweed and Potato ParathasFlatbreads such as these, stuffed with spiced potatoes and other vegetables, are a classic breakfast across northern India. Spinach, mustard greens or fenugreek leaves are often used, but here we…
Penne with Hogweed, Garlic and Chilli
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READ MORE: Penne with Hogweed, Garlic and ChilliThis easy pasta is the perfect way to enjoy the delicious flavour of freshly picked hogweed. It uses storecupboard ingredients and can be quickly rustled up. As with any simple…