Spring
Chinese Pancakes with Three-Cornered Leek
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READ MORE: Chinese Pancakes with Three-Cornered LeekPancakes like these are served all over China as street food and are a favourite late-night snack with a small bowl of warmed, sweetened soya milk. They’re traditionally made with…
Chinese-Style Greens With Oyster Mushrooms
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READ MORE: Chinese-Style Greens With Oyster MushroomsUse any leafy greens you can lay your hands on for this dish – spring greens, broccoli or kale – but if you can find them, it’s especially good with…
Thai Red Curry with Oyster Mushrooms
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READ MORE: Thai Red Curry with Oyster MushroomsOyster mushrooms have a firm texture and are brilliant at absorbing other flavourings which is perhaps why they are used so widely in Asian cooking. This curry is based on…
Herb Omelette with Champignons
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READ MORE: Herb Omelette with ChampignonsFairy ring champignons, especially the tiny ones, need the briefest of cooking, making this about as fast as food gets – from field to table in around 10 minutes flat.…
Spruce Salt Rub
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READ MORE: Spruce Salt RubA rich salt rub that is easy to do. As it dries it develops a complex aroma with hints of citrus and sea. Use the tender light green tips that…
Pickled Chanterelles
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READ MORE: Pickled ChanterellesPickling mushrooms is a quick and easy way to preserve them for the months ahead. For this recipe, you’ll need two sterilised 350ml preserving jars (or several smaller ones). Any…
Nettle and Sorrel Pâté
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READ MORE: Nettle and Sorrel PâtéWild greens and lentils combine to make a versatile vegan pâté that is easily customised to suit your taste and the availabilty of seasonal ingredients. Swap the nettles for other…
Hedge Garlic Wraps with Mushrooms and Nettle Crisps
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READ MORE: Hedge Garlic Wraps with Mushrooms and Nettle CrispsAn easy canapé, made using the larger leaves of hedge garlic. You’ll find these growing lower down the stem, or in the rosette around the base of the plant (these,…
Tempura-Battered Hogweed Shoots
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READ MORE: Tempura-Battered Hogweed ShootsTender 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…
Wild Garlic Pancakes with Creamy St George’s Mushrooms
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READ MORE: Wild Garlic Pancakes with Creamy St George’s MushroomsThis springtime treat of pancakes infused with wild garlic and filled with a creamy St George’s mushrooms is edible proof that seasonal is always best.
Wild Garlic Mayonnaise
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READ MORE: Wild Garlic MayonnaiseYou just could chop up some wild garlic and stir it into shop-bought mayonnaise – but it won’t have the luscious texture and rich flavour of this homemade version. It’s…
Wood Sorrel Tartlets
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READ MORE: Wood Sorrel TartletsThese pretty little tarts bursting with the crisp, citrus freshness of wood sorrel are a doddle to make. If you use ready-made tartlet cases (ideally, with all-butter pastry), or failing…
Nettle Crisps
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READ MORE: Nettle CrispsCrisps that are actually good for you – and they taste delicious too! This is a great way to get the kids to eat their greens: nettles are a superfood,…
Hogweed and Cheese Tart
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READ MORE: Hogweed and Cheese TartThis mouthwatering tart is easy to prepare. Its filling is a simple bechamel sauce, infused with the umami of smoked cheese, which perfectly complements the fresh herbal flavour of the…
Beech Leaf Noyau
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READ MORE: Beech Leaf NoyauThis 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…
Hogweed and Wild Garlic Soup
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READ MORE: Hogweed and Wild Garlic SoupA springtime favourite, one to make when the first shoots of hogweed and leaves of wild garlic start appearing. Like most soups and stews, this is always better for being…
Comfrey Fritters
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READ MORE: Comfrey FrittersDipped in a light beer batter and fried, the juicy leaves of comfrey make tasty fritters that accent their delicate, mineral flavour. Served as a canapé or snack with more…
Nettle Soup
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READ MORE: Nettle SoupNettles are so jam-packed with vitamins and minerals that they are classified as a superfood. This nutritious soup is as tasty as it is simple, and at its best when…
Common Chickweed Soup
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READ MORE: Common Chickweed SoupWholesome, earthy and available all year round, this soup is a real foragers’ favourite.
Creamy Mushroom Sauce
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READ MORE: Creamy Mushroom SauceYou 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…
Coriander-Fried Fairy Rings
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READ MORE: Coriander-Fried Fairy RingsAdding 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…