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

Whilst mushroom ketchup isn’t something new. We couldn’t hold back when it came to making it from elf Cups. Their gelatinous nature and bold colour was a done deal!

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

An all encompassing recipe you can amend with any of your foraged goodies! 

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!

Properly sweet, smokey & sticky jerky using the seasonal beefsteak fungus. You'd be hard to tell this apart from meat

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!

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.