Vegetarian
Chicken of the Woods Satay with Peanut Sauce
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READ MORE: Chicken of the Woods Satay with Peanut SauceChicken 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…
Dryad’s Saddle Kebabs with Za’atar and Lemon
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READ MORE: Dryad’s Saddle Kebabs with Za’atar and LemonYou can use any firm, meaty mushrooms for these kebabs, but they’re a great way to use young, juicy dryad’s saddles. The Mediterrannean flavours of the kebabs are perfect for…
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…
Hogweed and Wild Garlic Bruschetta
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READ MORE: Hogweed and Wild Garlic BruschettaThe lovely, grassy flavour of common hogweed takes centre stage in this simple bruschetta. Tender young shoots are blanched and tossed in olive oil scented with wild garlic and spiked…
Tofu Omelettes with Wild Greens
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READ MORE: Tofu Omelettes with Wild GreensSold by street food hawkers across China and Southeast Asia, tofu omelettes are quick and satisfying. The mashed tofu melds with the eggs to give a light, juicy omelette that…
Wood Ear and Carrot Salad
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READ MORE: Wood Ear and Carrot SaladIn periods of dry weather you’ll find dehydrated wood ears on the branches of elder trees. These can be harvested and magically rehydrated at home, or if you find them…
Spaghetti Fritters With Wild Garlic And Sorrel
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READ MORE: Spaghetti Fritters With Wild Garlic And SorrelGorgeously crunchy at the edges and soft at the centre, fritelle di spaghetti are a brilliant way to use up leftover cooked pasta. They’re so good, though, they’re worth cooking…
Wild Garlic Focaccia
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READ MORE: Wild Garlic FocacciaFill your house with the glorious scents of wild garlic and baking bread with this delicious focaccia. It’s one of the easiest of all breads to make: although it takes…
Pennywort Salad with Soba Noodles and Sesame
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READ MORE: Pennywort Salad with Soba Noodles and SesameThis refreshing combination of juicy pennywort leaves, cool slippery noodles, and crunchy sesame seeds makes a perfect light meal or can form part of a larger spread of Asian-inspired dishes.…
Spaghetti with Scarlet Elf Cups and Wild Garlic
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READ MORE: Spaghetti with Scarlet Elf Cups and Wild GarlicDelicate scarlet elf cups are gently cooked in butter with wild garlic, lemon and chilli to make a delicious pasta dish that’s perfect for early spring. Vegans can replace the…
Morels with Asparagus and Garlic Crumbs
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READ MORE: Morels with Asparagus and Garlic CrumbsMorels appear just when our asparagus is at its best, so it’s fortuitous that the two flavours work so well together. The green sweetness of the asparagus contrasts the earthy…
Wild Garlic and Potato Bhajis
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READ MORE: Wild Garlic and Potato BhajisWild garlic, mixed with shredded potato and onion, is fried in a light, spicy batter for a fresher, crispier take on the Indian takeaway classic. Serve these delicious fritters hot…
Wild Garlic and Cheddar Tart
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READ MORE: Wild Garlic and Cheddar TartThis rich and indulgent tart is a delicious way to eat wild garlic. It’s best made with young, tender leaves picked early in the season. If you’re using more mature…
Wild Garlic Mash with Horseradish and Cheese
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READ MORE: Wild Garlic Mash with Horseradish and CheeseFlavoured with peppery horseradish and aromatic wild garlic and topped with melting cheese, this decadent mash is great as a side dish or as a vegetarian main course. The cheese…
One-Crust Cherry Pie
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READ MORE: One-Crust Cherry PieThis simple dessert – sweetened cherries baked in a free-form crust of crumbly sweet pastry – is a doddle to make and utterly delicious. A cherry pitter (also useful for stoning…
Nettle Risotto with Goats Cheese
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READ MORE: Nettle Risotto with Goats CheeseBased on a classic Italian recipe, risotto alle ortiche, this dish celebrates the delicate, herbal sweetness of fresh young nettles (note that nettles should not be consumed once the plant…
Wild Mushroom Salt
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READ MORE: Wild Mushroom SaltDrying is a brilliant way to preserve wild mushrooms. Some species, such as the bay bolete, slippery jack and the dryad’s saddle are actually improved by drying – the process…
Walnut, Wild Mushroom and Parsley Pâté
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READ MORE: Walnut, Wild Mushroom and Parsley PâtéThis simple, savoury purée makes the most out of a small handful of seasonal wild mushrooms and a few walnuts, with some cultivated mushrooms added for bulk. Throw in any…
Crab Apple Jelly
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READ MORE: Crab Apple JellyThere are a few different kinds of crab apples to be found in the UK, but all of them are edible and can be used to make this fruity, fragrant…
Pineapple Weed Posset Pots
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READ MORE: Pineapple Weed Posset PotsHere we give the traditional English posset a tropical twist – with British-grown pineapple weed. For the most intense, pure pineapple flavour, pick the flowerheads carefully and avoid using any…