A collection of articles featured in various magazines and other print, provided for you to download and keep
The way my mind works, or doesn’t— depending on your point of view—means that once I start to think about a topic, my initial thoughts are almost immediately catalysed by a cascading awareness of radical connection, of the mutual dependence …
I’ve a confession to make: although my longstanding interest in wild food cookery does add incredibly wild and nutritious versatility to my daily menu with respect to rich soups, unique salad combinations and intriguing side vegetables – all very health-promoting …
For the most part, when I forage, I use three main strategies. These strategies are reflected as themes in the articles I write: Go out for the day with a view to exploring one cooking or preserving technique – smoking, …
My shelves heave under the collective weight of over 100 wild food related books. By this I mean, not only general wild food books, but also ID guides and cook books for the 4 main wild food groups: Land Plants, …
IMPORTANT. READ THIS ARTICLE & STUDY BEFORE TRYING THESE RECIPES.
Living in a relatively mycophobic culture, coupled with the fact that the Horse Whisperer author Nicholas Evans has been in the …
Summer is the absolute best time for collecting seaweeds, and with a number of inspirational cookbooks and guides published this year, now could not be a better time for getting your feet wet! This is my second article on seaweed …
Soups are wonderful at any time of the year, not only during the winter months. Nevertheless, it’s certainly true to say that their deliciously reviving warmth is more than welcome when you’ve been brave enough to venture out and gather …
There are few foods that are so versatile that they don’t just ‘work’, but work really well in every single one of the following ways – ways I’ve personally tested for success: in sweet crumbles, tarts and pies, for jam …
Pickling is easy, pickles are delicious, pickling allows for an almost infinite variety of wild plant flavours, textures and colours to be preserved and used to liven-up all sorts of dishes throughout the year. Indeed, they can even be enjoyed …
Wild cherry or gean trees Prunus avium can be found throughout the UK: large mature trees in woodland and woodland
edges; smaller, more densely fruit-laden trees in hedgerows, on waste ground, near railway lines and in grassy coastal areas, mixed …
Wild garlic curd tagliatelli with St George’s Mushrooms Bilberry leaf kombucha tisane.
Culturally, why have we come to eat certain foods and not others? This is a question that has always puzzled me. Clearly, some plants and animals are toxic and require varying amounts of preparation to render them safe for consumption. …
Smoked trout, sea bass, bread, oysters, seaweed, marsh samphire, eggs, cheese, parasol mushrooms, chestnuts, wild garlic bulbs, chanterelle mushrooms.
Dock, alexanders, nettle and hogweed savoury pancakes with wild mushrooms
Bullace plum, rosehip and wild apple upside down cakes
Stag’s horn sumac tea
I’m sure there’s a gorgeous lady out there somewhere named Candy whom I could fall head-over-heels in love with but, on this occasion, I’m yet again referring to my sweet tooth, aka love/addiction to sugar and, hence, the sugar preserving …
As a sequel to my first wild winter soups article, I shall set myself a similar challenge: to make five or six different soups that, individually, incorporate a seasonal fruit (sea buckthorn), root (burdock), leafy green (sorrel), seaweed (laver), mushroom …
According to a traditional country saying: “Gently pluck the tender nettle, And it stings you for your pains; Grasp it like a man of mettle – And soft as silk your skin remains”
Spear Thistle, Sea Aster, Burdock, Bristly ox-tongue, Hogweed, Sow Thistle, Alexanders, Fennel, Lady’s Smock, Dittander, Sea Kale, Broad-leaved Dock, Japanese Knotweed, Wild Asparagus, Reedmace, Blackberry, Hop Butcher’s Broom coffee.
Springtime and, in particular, the months of April and May present …