Vegetarian
Southern-Fried Morels
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READ MORE: Southern-Fried MorelsAll over the southern United States, where morels are widespread, you will find variants of this recipe. The technique of dredging the mushrooms in a spicy coating and deep-frying them…
Devilled Egg Mayonnaise with Wild Cress
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READ MORE: Devilled Egg Mayonnaise with Wild CressA classic English teatime treat made extra special – and with a wild twist. Creamy egg mayonnaise is spiked with horseradish and capers (use elderberry capers if you have them),…
Elderflower Cheesecake
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READ MORE: Elderflower CheesecakeIf you’ve already made some of our elderflower cordial, this lovely summer dessert is quick and simple to prepare. Shake the bottle before adding your cordial, to ensure you get…
Wood Avens Syrup
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READ MORE: Wood Avens SyrupGet a lovely warming clove flavoured syrup from a common garden weed.
Wild Garlic and Potato Gnocchi
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READ MORE: Wild Garlic and Potato GnocchiThe humblest of ingredients – flour, potatoes, egg – combine with a handful of wild garlic leaves to make these easy, delicious homemade Italian dumplings. You can serve them simply…
Lentil Salad with Wild Herbs
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READ MORE: Lentil Salad with Wild HerbsThis salad, fragrant with wild herbs and bursting with vibrant flavours, is surprisingly moreish for something so healthy. It also happens to be vegan and gluten-free. You can use this…
Wild Garlic and Cheese Scones
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READ MORE: Wild Garlic and Cheese SconesMature cheddar and wild garlic leaves give these scones a wonderful aroma and flavour. Quick and easy to make, they’re delicious eaten warm from the oven. Carefully break them open…
Broad Bean, Wild Garlic and Sorrel Hummus
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READ MORE: Broad Bean, Wild Garlic and Sorrel HummusA late-springtime alternative to the ubiquitous chickpea purée, this is lighter and fresher-tasting than regular hummus. The beautiful green colour comes from the wild garlic and sorrel, and the fact…
Oyster Mushroom Tempura
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READ MORE: Oyster Mushroom TempuraThese Japanese-style fritters are a delicious way to eat oyster mushrooms, especially the chunkier specimens – they turn beautifully succulent inside the thin, crispy batter. Tempura are best served hot…
Oyster Mushroom Masala
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READ MORE: Oyster Mushroom MasalaOyster mushrooms absorb flavours brilliantly. They are used to delicious effect in this dish, inspired by the fresh, fragrant vegetable curries of Kerala in South India. Curry leaves add a…
Bruschetta with Winter Chanterelles and Lemon Ricotta
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READ MORE: Bruschetta with Winter Chanterelles and Lemon RicottaWinter chanterelles have a subtle yet rich flavour that takes centre stage in this simple bruschetta (but you can use any tasty fungi in this way). The freshness of the…
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…
Blackberry, Lemon and Ginger Wine Posset
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READ MORE: Blackberry, Lemon and Ginger Wine PossetA posset is a traditional English pudding, where tart fruit juice (sometimes with a splash of alcohol) is added to warmed, sweetened cream in such proportions that it causes the…
Chocolate Hazelnut Fondant with Drunken Sloes
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READ MORE: Chocolate Hazelnut Fondant with Drunken SloesIf you’ve made our recipe for sloe gin and/or sloe cider, this is the perfect way to give the booze-soaked fruit a final, glorious send-off. The sloes taste a little…
Radicchio, Sweet Chestnut and Blue Cheese Salad
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READ MORE: Radicchio, Sweet Chestnut and Blue Cheese SaladThis refreshing winter salad is a vibrant mix of flavours and textures: bitter leaves, crunchy fennel, buttery sweet chestnuts, juicy oranges and salty blue cheese. Excellent with cold roast pork,…
Wild Mushroom Linguine al Cartoccio
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READ MORE: Wild Mushroom Linguine al CartoccioWhen your foraging expedition turns up only a handful of good mushrooms, this is a brilliant way to make them into a meal for two. Bulked out with some cultivated…
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.…
Field Mushroom Tartlets
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READ MORE: Field Mushroom TartletsTasty field mushrooms swathed in a rich, creamy filling encased in crisp, buttery pastry: these tartlets are delicious warm from the oven or cold for a packed lunch. The quantities…
Parasol Mushrooms with Bacon Rarebit
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READ MORE: Parasol Mushrooms with Bacon RarebitThis is the perfect breakfast after an autumn morning forage, good with any large flat mushrooms but excellent and super-quick with parasol caps. Parasols can be a little tricky to…
Field Mushroom Dauphinoise
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READ MORE: Field Mushroom DauphinoiseA rich, comforting, slow-cooked vegetarian supper dish that would also make a delicious accompaniment to grilled meat or fish. Use all milk in place of the milk and cream for…
Baby Chanterelle Soup with Garlic Crostini
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READ MORE: Baby Chanterelle Soup with Garlic CrostiniSmall, juicy chanterelles bring their woodsy nuttiness to this quick and easy soup. It is delicate and light, but thanks to the garlic-rubbed toast, satisfying too. With a dish this…
Pappardelle with Chanterelles
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READ MORE: Pappardelle with ChanterellesThis pasta dish celebrates the nutty, forest flavour of chanterelles, with pine-scented rosemary and mellow Madeira in a garlicky cream sauce. You can use any ribbon pasta, but egg pappardelle…
Chanterelle, Kale and Emmental Pizza
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READ MORE: Chanterelle, Kale and Emmental PizzaWoodsy chanterelles, nutty emmental, earthy kale and fragrant thyme combine to make a special pizza of mellow autumn flavours. Creamy dollops of crème fraîche bring everything together – in Italy…