A couple of months ago I lost my sense of smell completely. My world changed and everything tasted of cardboard. Fortunately it was only a temporary loss due to a virus, though it was a fascinating and slightly scary experience. I've always known how important my senses are to me; foraging engages my vision, touch, […]
The evenings are getting cooler and it is time for bigger, fatter, more filling food, I reckon. Being by the coast I'm lucky enough to find wild fennel, and from late summer on wards I can forage a few seeds for flavouring desserts, stews and breads. I first tasted these sweet fried dough balls, when […]
Malta is deceptively wild! Like every piece of fertile land across the world, there is potential for wild food to grow. Common wild foods are the best to harvest as they're the most abundant and giving. Here are 5 common wild foods you can find and enjoy in Malta. If you would like to find […]
Wild and Sweet is the book I always wanted to write. The idea came to me about 12 years ago (2010) when I was inspired to create my first Nettle and Honey cake. It looked and smelt great when I took it out of the oven. I let it cool a little then wrapped the […]
The Umbelliferae (Apiaceae) family, also known as the Carrot family is a large family of plants, all with the similarity of umbels - think structure of an umbrella with a handle, spokes and canopy. There are some fantastic edibles within this family and also some deadly poisonous plants. A little foraging knowledge can be dangerous […]
Nothing beats homemade pizza, it's quick and easy to make and just requires a little planning. Let's face it - pizza is all about the toppings, so here I share some ideas to turn your pizza wild to enjoy the foraged flavours of summer!
This is so easy and a great way to use wild herbs and smother baked potatoes, toast, fish or anything you wish with foraged goodness. The butter can either be used within one week or frozen and sliced as needed. When to make herb butters Spring is often when an abundance of herbs appear and […]
My memories of Summer are, inevitably, interlaced with foraging. Plants and food, namely wild food, has long been an integral part of my life. One that I choose not to live without. Earlier on in Summer I wrote about keeping things simple and shared easy ways I turn picnics and barbeques into events with a […]
I recently went out for a meal at a restaurant and they had wild nettle cordial on the drinks menu. Ooh, as a forager with a soft spot for 'sweet' I just had to try it. I must say, I was disappointed. I even asked for an extra dash of cordial so I could taste […]
'You just have to try that green stuff' (participant on a foraging course) Luscious wild greens; Rock Samphire (Crithmum maritimum) makes the perfect base for a Salsa Verde (green sauce) and it tastes so great that hardly anything else needs to be added. Over the years my version of this Rock Samphire Salsa Verde has […]
Testimonials Hi Rachel many thanks for the foraging course last Wednesday, we really enjoyed it and Dave and the boys have already been back to forage bladder rack, Irish moss and pepper dulce and made some soup! He cooked and added it to a carrot based soup! - all made up! Cathy, Cornwall Just wanted […]
I'm back on the Isles of Scilly, having survived the boat crossing once again (thank goodness my strategy is still working) and am now above board again and enjoying these beautiful islands again. It's Walk Scilly Festival time. Having led an enthusiastic group of Scilly walkers (not to be taken literally, in the funny sense […]
630 miles of coast line. That’s 630 miles of pathways, steps, beaches, cliffs, pebbles, sand, shingle or boulders. 630 miles of potential coastal plants, as well hedgerows, fields, even woodland growth. That’s 630 miles of varied and possible foraging ground. I’m a forager, a walker, a stalker of plants and a lover of sea views […]
Researching regional names of plants is a fascinating and usually an amusing pastime. Common Hogweed (Heracleum sphondylium) is one of those plants, and as it’s now in season (april to june) I thought I’d dedicate a whole blog article to it. Inspired also by local names such as Pig Flop (an image of a pig […]
Unique Island Foraging Really, like nowhere else. Sudi Pigott, food journalist and author compared Gourmet Foraging and Dining on Scilly to an experience at Noma - Rene Redzepi's Copenhagen restaurant, which, at least twice has won best restaurant in the world awards (S. Pellegrino 50). Noma specialises in using foraged and seasonal produce and has […]