Common hogweed shoots, also known as cow parsnip (Heracleum sphondylium ) add an aromatic twist to this Indian dahl recipe. Think of this common weed as the exotic, wild vegetable and you'll be close to what hogweed offers us. A good dahl is simple to create and is a great carrier for mild spices and […]

I've written about hogweed shoots many times; celebrating and bringing this weed into the limelight. I'm rather fond of it as an ingredient and have used it in dahl, cake and farinata. As I write this post during the COVID-19 pandemic I am unable to teach face-to-face, so I thought I'd share more practical pointers […]

Hogweed shoots are normally used as a type of so-called poorman's asparagus, cooked on their own, or used in dhal. I also enjoy them in lightly spiced Thai stir fries and recently discovered the joys of eating them in farinata - a lovely subtle addition. I've been foraging hogweed shoots (Heracleum sphondylium) for years, I […]

I like cake. I like to make cakes with different wild ingredients in them, it's started to become natural to me. I've made my Nettle and Honey Cake many times, and recently discovered it goes really well with gorse flower syrup, the recipe for both is here; Spring recipe - Nettle and Honey Cake with […]

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 […]

Spring is full of wild ingredients that are perfect for adding into, oh so many different recipes. Farinata - a savoury bake made out of chickpea flour - is a great carrier for these spring wilds. Like an omelette, though egg-less, baked in the oven and extremely tasty, it happens to be vegan and gluten-free […]

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 […]