It is one thing sourcing wild ingredients and local produce, and another challenge entirely lies in what to do with them in the kitchen. We regularly experiment with the wild foods which we hunt and forage, taking basic recipes and turning them into something a little bit different, as well as fine-tuning some of the classical wild food recipes such as Elderflower cordial, hedgerow jam and rabbit casserole.
The recipes below cover everything from infusing alcohols to preserving harvests for the leaner months through pickling, dehydrating, freezing and more.
The fruits are easy to identify and collect in large quantities and can be used to make fruit leathers (another name for a fruit roll-up), a fruity jelly which is a good accompaniment to game meat, and even to flavour…
This mushroom can be used in stocks, dried and ground down into a powder, or cooked into casseroles, stir fry’s and soups. Our favourite use for them is to create what we affectionately call an alcoholic fungal turkish delight, inspired…
Rabbit meat isn’t particularly gamey if the carcass is gralloched, skinned and then chilled soon after being dispatched. It is likened to chicken and this is about right, although it is very lean. When cooking rabbit you will need to…
Elderflowers, with their sweet aroma and abundance in hedgerows across the UK are the perfect ingredient for a fizzy, alcoholic drink to prolong the feelings of summer beyond the presence of the flowers themselves.
For a nutritious taste of Spring which you can freeze and use to tide you over in between each wild garlic crop! This pesto also contains stinging nettles (Urtica dioica) one of the most nutritious wild edibles we find in…
Allium ursinum- Wild Garlic, or the name I much prefer, Ramsons. This plant is probably one of the most commonly experienced plants in the British countryside, not necessarily by taste, but by smell. From January onwards you will find the…
Elderflowers are filling the hedgerows at the moment - we've put together a few of our favourite recipes, this one is for Elderflower fritters
Elderflowers, with their sweet aroma and abundance in hedgerows across the UK in late Spring are the perfect wild foraged ingredient for making cordial.