Vegetarian
Fruit Leathers
by
READ MORE: Fruit LeathersThese chewy curls of fruity goodness are especially popular with kids. They’re very simple to make and a great way to use up any wild pickings that are not in…
Pineapple Weed Tea
by
READ MORE: Pineapple Weed TeaA lovely fruit tea – with no fruit in it! To make a refreshing cold drink, allow the tea to cool, then chill in the fridge. You can use the…
Hogweed and Cheese Tart
by
READ MORE: Hogweed and Cheese TartThis mouthwatering tart is easy to prepare. Its filling is a simple bechamel sauce, infused with the umami of smoked cheese, which perfectly complements the fresh herbal flavour of the…
Beech Leaf Noyau
by
READ MORE: Beech Leaf NoyauThis sweet, nutty, gin-based liqueur can be drunk just three weeks after preparation – though if you can manage to leave it for longer you will be rewarded with an…
Wild Garlic Pesto
by
READ MORE: Wild Garlic PestoA foraging classic, for good reason: it’s simple, quick and delicious. You can serve it tossed through hot pasta, but more often than not we just eat it with some…
Mushroom, Butternut Squash and Chestnut Stew
by
READ MORE: Mushroom, Butternut Squash and Chestnut StewThis warming stew combines rich, earthy winter mushrooms with the sweetness of squash and the nuttiness of chestnuts. Serve with a drizzle of olive oil, a squeeze of lemon, and…
Hogweed and Wild Garlic Soup
by
READ MORE: Hogweed and Wild Garlic SoupA springtime favourite, one to make when the first shoots of hogweed and leaves of wild garlic start appearing. Like most soups and stews, this is always better for being…
Comfrey Fritters
by
READ MORE: Comfrey FrittersDipped in a light beer batter and fried, the juicy leaves of comfrey make tasty fritters that accent their delicate, mineral flavour. Served as a canapé or snack with more…
Nettle Soup
by
READ MORE: Nettle SoupNettles are so jam-packed with vitamins and minerals that they are classified as a superfood. This nutritious soup is as tasty as it is simple, and at its best when…
Common Chickweed Soup
by
READ MORE: Common Chickweed SoupWholesome, earthy and available all year round, this soup is a real foragers’ favourite.
Wild Mushroom Pâté
by
READ MORE: Wild Mushroom PâtéThis delicious pâté is always a big hit on our foraging courses, served with good crusty bread and a wild salad. Non-vegans can replace the olive oil with butter, for…
Wild Mushroom Soup
by
READ MORE: Wild Mushroom SoupThe simplicity of this soup allows you to appreciate the full flavour of the wild mushrooms you’ve gathered. It’s always very popular on our autumn walks.
Creamy Mushroom Sauce
by
READ MORE: Creamy Mushroom SauceYou can make this sauce using all kinds of fungi, though winter chanterelles, horns of plenty and St George’s mushrooms (as shown here) work particularly well. The herbs too can…
Puy Lentil and Wild Mushroom Stew
by
READ MORE: Puy Lentil and Wild Mushroom StewThis recipe came from Eric’s late mother, Morna. She always served this comforting, savoury stew with rustic bread and dollops of crème fraîche.
Mushroom Lasagne
by
READ MORE: Mushroom LasagneGarlicky wild mushrooms are layered with nutmeg-scented bechamel sauce, parmesan cheese, and pasta for a filling, comforting supper. It’s an excellent way to use a mixture of foraged mushrooms. Try…
Coriander-Fried Fairy Rings
by
READ MORE: Coriander-Fried Fairy RingsAdding fragrant, freshly ground coriander seeds to a pan of frying fairy ring champignons is an idea that came to us from Joby Wells of the Albert’s Table restaurant in…