Recipes
Mackerel; soused then scorched
Mackerel; soused then scorched
Pickled pears, elderflower poached rhubarb, shaved fennel and red chicory
During our supper club days, one of our s...
Fruits of the Forage Elderflower, Rhubarb & Grapefruit Drizzle Cake
One of the highlights of each foraging year is watching the eldertrees slowly develop sprays of light yellow flowers, occasionally coinciding with ...
Leek and Kale Pearl Barley with Crispy Lardons
This one is super tasty and I personally would finish it with a bit of Hot Rhuby Chilli Jam but then again it goes with every meal
In...
Minestrone Soup
This is a great winter soup to use up the Lancashire cabbages and if you have a salad box the fennel added in with the onion would add a great dep...
Kale/Cauliflower Leaf Crisps
Ingredients
100g kale or cauliflower leaves, tough stalks removed (weight without stalks)
½ tbsp olive oil
1 heaped tsp ras el hanout
Method
He...
Celeriac, Leek and Potato Soup
Ingredients
- 1 tbsp oil
- 1 celeriac, peeled and diced
- 2 leeks, sliced
- 4 potatoes, peeled and diced
- 2l vegetable stock
- 2 tsp mixed herbs...
Asian Wild Garlic and Apple Slaw
We love this fresh, zesty vegan slaw, it’s super simple to make and the perfect way to get fruit and veggies into your every day meals. Ingredients...
Marmalade Upside Down Cake
Ingredients
110g lightly salted butter + extra for greasing
2 large free range eggs
175g Hogweed Seville Marmalade
150g self raising flour
110g l...
Wild Jam Tart
Ingredients
20 tbsp of Fruits of the Forage jam
85g/3oz of unsalted butter or margarine
170g/6oz self raising flour
Method
Preheat the oven to ...
Hogweed Curry Coronation Chicken
Ingredients
500g shredded cooked chicken
3 tbsp Hogweed Curry/Carrot Curry Chutney
2-3 tsp of curry powder to taste
1/2 tsp ground cinnamon
1-3 t...
Chicken Burger with Chilli Jam & Lime
Ingredients
450g chicken mince
1/4 cup of breadcrumbs
1 1/2 tbsp of Hot Rhuby or Hot Crabby chilli jam
1 lightly beaten egg
1 1/2 tbsp chopped cor...
Dandelion Syrup Roasted Carrots
Ingredients
150ml Dandelion Syrup
Carrots, peeled
3 tbsp olive oil
Salt and pepper to taste
Method
Preheat oven to 175C
Place whole carrots int...
-
Previous
- Page 1 of 2
- Next