Vegetarian
Asian-style Noodle Soup with Teriyaki Parasols
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READ MORE: Asian-style Noodle Soup with Teriyaki ParasolsThis is perfect when you want something clean-flavoured but satisfying: a soothing broth infused with the warm aromatics of ginger, star anise and rice wine accompanies soft noodles and fresh…
Penny Buns with Garlic Mash and Sorrel Gremolata
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READ MORE: Penny Buns with Garlic Mash and Sorrel GremolataIf you’re lucky enough to find some prized penny buns, this simple but elegant supper showcases them beautifully – but you could use any good-flavoured, firm mushrooms. Velvety, garlic-scented mash…
Fried Potatoes with Penny Buns and Crispy Sage
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READ MORE: Fried Potatoes with Penny Buns and Crispy SageA glorious panful of food to tuck into after a day’s foraging – delicious with penny buns or any firm, tasty fungi. A hint of garlic and aromatic sage perfectly…
Blackberry Syrup
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READ MORE: Blackberry SyrupThis intense, zingy reduction of sweetened blackberry juice with hints of lemon and ginger is a doddle to make, keeps well, and is very versatile. Use it as a cordial…
Blackberry Fool
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READ MORE: Blackberry FoolWith some of our blackberry syrup to hand this dessert is quick and simple to throw together – you could almost say it’s foolproof. The only thing to be careful…
Blackberry Mac
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READ MORE: Blackberry MacThis refreshing cocktail combines smoky Scotch, tart lemon juice and the zesty, fragrant sweetness of our blackberry syrup. Your choice of mixer will subtly alter the drink’s character: tonic water…
Blackberry Cheese
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READ MORE: Blackberry Cheese‘Cheese’ is an old-fashioned English name for a seedless, soft-set, concentrated fruit jelly. Being lower in sugar than jam, fruit cheese doesn’t keep as long, but is quicker to make…
Pear Crumble with Toasted Hazelnuts
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READ MORE: Pear Crumble with Toasted HazelnutsWhether cobnuts or filberts, the nuts in this autumnal pud work a special magic – their roasted nuttiness perfectly complements the sweet, mellow pears. This crumble topping has evolved over…
Chanterelle and Watercress Picnic Puffs
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READ MORE: Chanterelle and Watercress Picnic PuffsThese tasty, hand-sized parcels make a great addition to a lunchbox or picnic basket. You can use any other wild (or cultivated) mushrooms at other times of the year, swapping…
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…
Elderflower Cordial
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READ MORE: Elderflower CordialElderflowers have an unmistakable, delicately floral scent. This cordial is the essence of early summer in a bottle, and very simple to make. For best results, collect your elderflowers in…
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,…
Elderflower Fritters
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READ MORE: Elderflower FrittersFragrant elderflower heads are coated in a light, tempura-style batter, and deep-fried until crisp. Dredged with icing sugar and served with lemon wedges to squeeze over, they make a lovely…
Rose Petal Vodka
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READ MORE: Rose Petal VodkaThis beautiful infused vodka takes just 48 hours to make. The most important thing is to use roses that have not been sprayed with pesticides or exposed to other pollutants…
Puffball Schnitzels
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READ MORE: Puffball SchnitzelsThese tasty breaded fritters are our favourite way to eat giant puffballs. You can add all kinds of flavourings – ground spices in the flour or eggs, dried herbs or…
Elderberry Balsamic Vinegar
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READ MORE: Elderberry Balsamic VinegarElderberries give this syrupy vinegar a lovely tart, fruity kick. Use it in place of regular balsamic in your recipes – it’s especially good in a salad dressing for the…
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.
Dark Chocolate and Sweet Chestnut Torte
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READ MORE: Dark Chocolate and Sweet Chestnut TorteSweet chestnuts provide the starch in this flourless, velvet-textured torte. More of a dessert than a cake, it’s intensely chocolatey, wonderful cut into slender slices and served with whipped cream.
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…
Tilleul Tea
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READ MORE: Tilleul TeaThe blossoms of the lime or linden tree are used to make a fragrant, calming tea which can be quite expensive to buy in the shops. If you happen to…
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,…
Elderflower Champagne
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READ MORE: Elderflower ChampagneA beautifully light, sparkling summer drink that’s easy to make and requires no specialist equipment. This recipe makes 5 litres – but if you have a large enough bucket, you…