Three cornered leek pasta for the win! This recipe could be adapted for any wild green. Wild garlic is fast approaching, just saying.

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!

Naturally fermented, low sugar lemonade. using the short season black locust flowers <3 They are one of our favourite edible flowers!

Wild Garlic Mayo.. Punchy & vibrant wild aioli, to have with practically anything that’s dippable. Yum!

A foraging classic with our own twist. Mushrooms and cheese. What’s not to love?!

Figgin tasty ice cream! Super green coconut flavour bomb.

One of the first sauces I learnt as a chef. And it lends itself massively to a mushroom ragu. A must try!

A foragers take on the pub classic! If you’re British, and were around in the 90s, breaded deep-fried button mushrooms were most likely on the menu at your local pub. And, guilty as I feel, I love them. The puffball have an almost mozzarella like texture. Delicious!

Much better than shop bought stuff! 

Match made in heaven! Beautifully smooth soup, topped with crispy brown butter chanterelle…

A great way to include this coastal super food in to your diet. It can be served as an accompaniment to a meal, or simply dipped in your favourite sauce! 

Using a recipe handed down through the generations of my family, back home in the Czech Republic. This wild blueberry cake is an absolute winner! 

Using our elderflower cordial, a simple curd that pairs well with more tangy fruits like raspberries. 

Not for the faint hearted. Strong lilac & tea flavours with the seasonal spring lilac flower.

Gorgeous no-bake gorse flower cheesecake recipe. Using the mild coconut flavoured gorse flower & topped with native sweet violets. We threw some Maltesers on to keep the kids happy.

With so many sourdough posts over social media recently, the humble bloomer bread seems neglected. Personally, I prefer the density, taste and ease of a good bloomer. We're mad about garlic in our house in any shape or form, so it seemed natural to make bread from ramsons.