Now, Let’s Talk Food!
Three cornered leek pasta for the win! This recipe could be adapted for any wild green. Wild garlic is fast approaching, just saying.
Hogweed seeds have an exceptional & unique flavour. Lending themselves really well to desserts. And, in particular, chocolate! This is a foragers take on a famous British biscuit.
Rosehip Soup.. Something a little different to make from rosehip’s this autumn. And equally as delicious as the original!
This lovely take on an old english pontack sauce (Elderberry ketchup) is a great accompaniment to your late summer BBQ’s.
Black trumpet mushroom and black tahini go together like alcohol & bad decisions. Earthy mushrooms with charcoal flavoured tahini. Win.
How to keep Water Pepper spicy! Please read our ID section before consumption.
A brilliant way of preserving chanterelle mushrooms by making a sweet miso. This can be used in a whole host of ways. Additions to soups, stocks, noodles, marinating meat and vegetables. The list is endless.
Okay, okay.. Breaded puffballs aren’t a new thing. But, our upcycled ketchup to go along with them is a brilliant way to use up any waste. And, most importantly, a delicious combo!
The king of all mushroom ketchups! This can be paired with practically anything. We opted for Roquefort & homemade crackers and it’s honestly divine!
Naturally fermented, low sugar lemonade. using the short season black locust flowers <3 They are one of our favourite edible flowers!