Vegetarian
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…
Pickled Wild Garlic Seeds
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READ MORE: Pickled Wild Garlic SeedsAppearing once the white flowers are gone and the leaves are beginning to wither, the plump green seeds are the last hurrah of the wild garlic season. These juicy little…
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…
Puffball Burgers
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READ MORE: Puffball BurgersThese are possibly the tastiest, juiciest veggie burgers we’ve ever made – largely thanks to the mushrooms they contain. Giant puffballs, especially the bigger specimens, contain lots of water and…
Puffball Parmigiana
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READ MORE: Puffball ParmigianaBased on the southern Italian dish Melanzane Parmigiana, this recipe substitutes battered slices of giant puffball for the classic aubergines. It takes a little time to prepare, but the silky,…
Damson and Apple Cheese
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READ MORE: Damson and Apple Cheese‘Cheese’ is an old-fashioned English term for a seedless fruit preserve. This one, made with damsons and tart apples, is dense enough to slice and makes the perfect accompaniment to…
Damson Chutney
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READ MORE: Damson ChutneyThe tartness of damsons make them ideal for use in preserves. Here, they combine with apples, sultanas, onions and spices to give a rich, deep-flavoured, sour-sweet chutney that is excellent…
Damson Vodka
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READ MORE: Damson VodkaThis 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…
Damson and Hazelnut Cake
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READ MORE: Damson and Hazelnut CakeDamsons leak their intense, garnet-coloured juices into this simple batter cake, while toasted hazelnuts add texture. Eat the cake warm from the oven as a pudding with whipped cream, or…
Rosehip Syrup
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READ MORE: Rosehip SyrupThis syrup can be poured over porridge, plain yoghurt, pancakes or ice cream or used as a cordial to mix with sparkling water. Rosehips have a lovely fruity flavour and…
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.…
Mallow Soup with Hazelnut Dukkah
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READ MORE: Mallow Soup with Hazelnut DukkahAll around the eastern Mediterranean, the leaves of the jute mallow plant are used to make a rich green soup. The Egyptian version, known as molokhia, is flavoured with lots…
Wild Rose Petal Jam
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READ MORE: Wild Rose Petal JamRose petal jam is often made with cultivated roses, which tend to have a stronger colour and perfume than their wild cousins. However, there are distinct advantages to using wild…
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…
Himalayan Balsam Gin
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READ MORE: Himalayan Balsam GinBy making this unusual infused gin, you’ll actually be doing your bit for conservation! The Himalayan balsam is an invasive species of plant that was introduced here by the Victorians…