Recipes & Articles

  • Cooking with Wild Plant Stems

    Spear Thistle, Sea Aster, Burdock, Bristly ox-tongue, Hogweed, Sow Thistle, Alexanders, Fennel, Lady’s Smock, Dittander, Sea Kale, Broad-leaved Dock,  Japanese […]

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  • Winter Salads (part 2)

    Navelwort, hoary cress, sow thistle, sea aster, cow parsley, common mallow, English scurvey grass, reflexed stonecrop, adria bellflower, common dog-violet, […]

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  • Cooking With Nettles

    According to a traditional country saying: “Gently pluck the tender nettle, And it stings you for your pains; Grasp it […]

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  • Winters Soups (part 2)

    As a sequel to my first wild winter soups article, I shall set myself a similar challenge: to make five […]

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  • Candying Wild Foods

    I’m sure there’s a gorgeous lady out there somewhere named Candy whom I could fall head-over-heels in love with but, […]

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  • Hedgerow Harvest

    Dock, alexanders, nettle and hogweed savoury pancakes with wild mushrooms Bullace plum, rosehip and wild apple upside down cakes Stag’s […]

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  • May Time, Play Time.

    How to prepare local ‘olives’ Leaf parcels and wraps (garlic mustard and lime leaves) Wild dog rose petal conserve Wild […]

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  • Nut Foraging

    Wild mushroom and soft walnut pate Nut yoghurt Acorn pastry Irish style sweet chestnut coffee Click below for full article… […]

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  • Smoking Wild Foods

    Smoked trout, sea bass, bread, oysters, seaweed, marsh samphire, eggs, cheese, parasol mushrooms, chestnuts, wild garlic bulbs, chanterelle mushrooms. Click below […]

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  • Cooking With Seaweeds

    Deep-fried seaweed Shallow-fried sea lettuce with burdock root Sand-oven baked, laver-wrapped and fennel-dressed sea bass Seaweed crisps Wild cherry carragheen […]

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  • Seafood and Eat It!

    Goose Barnacles Jellyfish Tempura Sandhoppers Squid egg crispy waffers Green walnut liqueur Culturally, why have we come to eat certain […]

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  • Making Leaf Curd

    Wild garlic curd tagliatelli with St George’s Mushrooms Bilberry leaf kombucha tisane. Click below for full article… http://fergustheforager.co.uk/wp-content/uploads/2013/04/ckjuly09curdsaway.pdf

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  • Winter Salads

    Chickweed, Ox-eye Daisy, Common Daisy, Common Sorrel, Wood Sorrel, Sea Purslane, Alexanders, Hairy Bittercress, Dandelion, Gorse flowers, Winter-cress Article to […]

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  • Sea Buckthorn

    Sea buckyhorn meringue pie Sea buckthorn cheesecake sea buckthorn sorbet Article to be added soon!

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  • Wild food Christmas gifts (part 2)

    Rosehip syrup Rosehip vodka Rosehip liquor chocolates (the daft way) Dried mushrooms Article to be added soon!

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  • Wild Fruit

    Hungarian wild sour cherry soup Venison and pheasant marble terrine 100% wild cherry wine Cherry chocolate mascarpone mousse Wild cherry […]

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  • Wild food Christmas gifts (Part 1)

    Hawthorn, crab apple and rowan jelly Hawthorn and hazelnut squares Walnut chockolates Pickled wild garlic bulbs Article to be added […]

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  • Fungi fun for beginners

    Cooking with Giant Puffball fungus – article to be added soon!

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  • Pickling With Wild Foods

    Pickling is easy, pickles are delicious, pickling allows for an almost infinite variety of wild plant flavours, textures and colours […]

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  • Cooking with Japanese Knotweed

    There are few foods that are so versatile that they don’t just ‘work’, but work really well in every single […]

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  • Winter Soups

    Soups are wonderful at any time of the year, not only during the winter months. Nevertheless, it’s certainly true to […]

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  • Sun, Sand and Sexy Seaweed

    Eggwrack Seafood Parcels Seafood and Seaweed Noodles (Longest Wartweed) Jamaican Irishmoss Drink (Carrageen) Chocolate Seaweed Nests (Eggwrack and Longest Wartweed) […]

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  • Himalayan honeysuckle

    Himalayan Honeysuckle Berry Fig-style Rolls (vegan and gluten free) Appeared in Country Kitchen Magazine 2010 (with less pictures) Originating from […]

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  • Hottentot Figs

    Hottentot Fig Carpobrotus edulis Also known as Ice Plant, Kaffir Fig, Sour Fig and Pig Face; Hottentot Figs are a […]

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  • The Art of Meristem Recognition

    Dittander stems, Japanese Knotweed stems, Wild carrot stems, Alexanders stems, Cow parsley stems, Wild asparagus stems, Burdock stems, Hop top […]

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  • Wild Summer Fruits

    Darwin’s Barberry Stag’s horn sumac Mulberries Japanese rose Dog rose Cherry plums Dwarf cherries Blackberries Rowan berries Elder berries Red […]

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  • Late Summer, Early Autumn Salad

    Perrenial wall rocket Swinecress Reflexed stonecrop Sea purslane Japanese rose hips Marsh samphire Purple-leaved hazel nuts Duke of Argyle’s tea […]

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  • Cooking with Fly Agaric

    IMPORTANT. READ THE FOLLOWING BEFORE TRYING THESE RECIPES. CLICK HERE and Here Fly Agaric risotto Tawny Grisette tempura Blusher fagottinis Bushcraft […]

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  • Working on Your Glutes with Flour Power

    Rose hip pulp and seed bread Conker bread Sweet Chestnut bread Arum bread Seitan Bushcraft and Survival Skills Magazine (Currently […]

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  • A Review of Wild Food Literature (Part 1)

    Wild Food by Roger Phillips Food for Free by Richard Mabey Food from the Wild by Ian Burrows Wild Food […]

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  • The Irrepresible Dandelion

    Dandelion and burdock beer Pickled dandelion buds Dandelion and orange curry Dandelion tissane Dandelion flower tempura Bushcraft and Survival Skills […]

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  • Plant salts

    Wild and Random

    Making plant salts Collecting and cooking sandhoppers Elderflower bud pickle Green walnut pickle Common vetch peas Green walnut liquere Wild […]

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  • Four Seaweedings and a Funeral

    Seaweed straws Green Sponge Finger tea Oyster Thief Furbellows Raw haw jelly Haw, crab apple and rowan jelly Collecting great […]

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  • The sap is rising

    Birch sap Birch Sap Wine Birch Sap Syrup I’ve a confession to make: although my longstanding interest in wild food cookery […]

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