Sweet, crunchy and good for you. This dandelion root caramel brittle recipe is laced with the detoxifying roots of dandelions and flavoured with homemade dandelion coffee. You’ll also need to look at my recipe for making good roasted dandelion coffee. Alternatively, you can buy dried dandelion…
I have a confession: a sweet and wild one. I can’t help myself, there’s something about the combination of foraging and sweetness that is irresistible to me. Give me any wild food and I automatically look at how I can make it into a dessert…
When I was a child, I remember my mum coming into our primary school to make lemon curd with my class. I couldn’t remember the recipe, but I do remember the sense of alchemy and magic of creating this rich dish. As a self-acclaimed forager,…
Schnapps is a flavoured and distilled alcoholic drink, the flavour is often fruit, the alcohol often brandy. I came across a hawthorn schnapps recipe a couple of years ago, I can’t quite remember where. I’m often looking for different recipes for the plants that I…
I love sloes. I love their flavour, colour and goodness. I love that they’re so common and easy to find. I’m not so keen on their thorns. Sloes are the fruits of the blackthorn (Prunus spinosa) and have been used for thousands of years by…
Ahhh, blackberries (rubus fruticosus), our native super fruit, so full of flavour, fibre, vitamin C and K. Pretty much everyone knows blackberries, actually it is blackberries that makes many people a forager, yes, if you’ve picked and eaten wild blackberries you are a forager! I…
Yarrow (Achillea millefolium) was one of the first wild herbs I got to know. I used to love lying on my belly and introducing it to people in their garden lawns, where it often grows side-by-side with grass. I’ve even written a song about yarrow…
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…
I have a utter soft spot for the seaweed known as Irish Moss. When cooked, this seaweed has a fabulous texture, setting ability and taste that makes me melt inside. It’s perfect for setting panna cottas, vegan pates, mousse and for thickening soups. I imagine…
It’s Elderflower (Sambucus nigra) season, and the time for celebrations and desserts! I share more on Elderflowers, including how and when to pick the best Elderflowers and a recipe for Elderflower cordial and sorbet in my blog. Elderflower cordial is a great way to capture…