Vegetarian
Cobnut and Honey Tart
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READ MORE: Cobnut and Honey TartA close relative of the more familiar Bakewell and treacle tart, this is comfortingly old-fashioned yet unusual. The flavour of the roasted hazelnuts is gently accentuated with brown sugar, honey…
Toffee Crab Apple Pudding
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READ MORE: Toffee Crab Apple PuddingIn this recipe, sliced apples are topped with cake batter, a layer of brown sugar and some apple juice. Before it goes into the oven it all looks rather unpromising…
Hedgerow Jelly
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READ MORE: Hedgerow JellyThis isn’t a strict recipe – it’s more of a template that you can adapt to whatever autumn fruits are available. The only stipulation is that half the weight of…
Blackberry Ripple Frozen Yogurt Bark
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READ MORE: Blackberry Ripple Frozen Yogurt BarkIn 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…
Gooseberry Traybake
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READ MORE: Gooseberry TraybakeThis tender, buttery cake studded with juicy, sour-sweet gooseberries couldn’t be simpler to make. It’s an easy all-in-one affair that’s whipped up in seconds: the most time-consuming part is the…
Gooseberry and Elderflower Fool
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READ MORE: Gooseberry and Elderflower FoolYou can make a fool with all kinds of wild berries (see also our Blackberry Fool recipe) but the original and, for some, the best is the tart, juicy gooseberry.…
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…
Elderflower Curd
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READ MORE: Elderflower CurdThis is the perfect way to use up the egg yolks left over from making our Wild Strawberry and Elderflower Meringues. All it takes is 20 minutes of gentle stirring,…
Wild Strawberry and Elderflower Meringues
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READ MORE: Wild Strawberry and Elderflower MeringuesCelebrate a haul of ripe and juicy wild berries by serving them with homemade meringues and elderflower-scented cream. Wild strawberries can be somewhat variable in flavour: any that aren’t quite…
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…
Roast Hen of the Woods with Bulgur and Feta
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READ MORE: Roast Hen of the Woods with Bulgur and FetaHen of the woods has a lovely deep flavour and, if cooked carefully, a good texture. Roasting it in the oven in this way gives succulence with nice crispy edges.…
Hen of the Woods Steak Sandwich
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READ MORE: Hen of the Woods Steak SandwichThis nifty way of cooking hen of the woods compresses frilly chunks of the mushroom into tasty, juicy ‘steaks’ – perfect for a satisfying post-forage sandwich. Just add freshly picked…
Bilberry Jam
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READ MORE: Bilberry JamA 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 –…
Hen of the Woods Ravioli with Walnut Brown Butter
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READ MORE: Hen of the Woods Ravioli with Walnut Brown ButterYou could use any tasty mushrooms here, but the rich, deep flavour of hen of the woods makes these pasta parcels something special, and the walnut butter gives a lovely…
Pickled Walnuts
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READ MORE: Pickled WalnutsA traditional English accompaniment to cold meats and blue cheeses, pickled walnuts have a buttery texture and sharp flavour with a hint of nuttiness that’s curiously addictive. You need to…
Brandied Cherries
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READ MORE: Brandied CherriesThis 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…
Cauliflower Fungus ‘Pasta’ with Lemon and Chilli
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READ MORE: Cauliflower Fungus ‘Pasta’ with Lemon and ChilliA 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.…
Truffled Mac and Cheese
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READ MORE: Truffled Mac and CheeseIf you see this upmarket version of the classic American comfort food on a restaurant menu, chances are it will have been made using truffle oil. Good as that may…
Baked Mushroom Risotto
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READ MORE: Baked Mushroom RisottoThis 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…
Bilberry and Hazelnut Muffins
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READ MORE: Bilberry and Hazelnut MuffinsDelicious 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…
Baked Bilberry Cheesecake
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READ MORE: Baked Bilberry CheesecakeWild 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…
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…