A spicy snack & great way to preserve chicken of the woods fungi.

Really unique little bursts of flavour to add to any recipe requiring capers.

A foragers twist on the south American sauce. Traditionally used with grilled meats. This is a versatile sauce that can be used with vegetables and fish too.

A vegan wild garlic soup, using foraged spring ramsons.

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

A light and floral panna cotta recipe using foraged spring lilac flowers and coconut spiced rum. Lilac flowers work really well in cream based recipes, so it seemed natural to make an Italian inspired ‘cooked cream’. We’ve paired ours with some pine pollen shortbread, but a plain shortbread would be just fine.

Probably the closest thing we’ve made from wild ingredients that resembles Nikki’s much loved gherkins. ‘Hottentot fig’ is its most common name (although regarded as racist), so we prefer to call them ‘ice plant’. The leaves themselves are quite astringent raw, but after a little bit of processing they become the most amazing pickle!

Who doesn't love wild garlic? This way you can preserves the immature flower buds well past their season. They're a great addition to literally any meal! By curing them for few days and using vodka in the pickling liquor, this helps to preserve them further.

A lovely jam recipe using the massively invasive Japanese knotweed. Tasting of rhubarb its the perfect addition to a scone and clotted cream. Or to fold through dessert recipes.

A delicious wild flower syrup using the massively abundant dandelion 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.

Vegan and dairy free wild garlic pesto recipe. A delicious recipe without parmesan that hasn’t compromised on quality!

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.