One of the highlights of each foraging year is watching the eldertrees slowly develop sprays of light yellow flowers, occasionally coinciding with the arrival of sunshine and blue skies. The...

Mackerel; soused then scorched Pickled pears, elderflower poached rhubarb, shaved fennel and red chicory During our supper club days, one of our standout techniques was soused mackerel. This technique encompassed...

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 200C/180C fan/gas 6 Rub together the...

Ingredients 110g lightly salted butter + extra for greasing 2 large free range eggs 175g Hogweed Seville Marmalade 150g self raising flour 110g light brown sugar 3 tbsp freshly squeezed...

Ingredients 150ml Dandelion Syrup Carrots, peeled 3 tbsp olive oil Salt and pepper to taste Method Preheat oven to 175C Place whole carrots into a baking dish and drizzle with...

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 tbsp sultanas 6 tbsp mayonnaise Method Mix...

This is so simple it is barely a recipe but we love it so we thought we would share it with you! Of course a fruit salad can be with...

Another super easy recipe this time using our hogweed curry chutney which adds a lovely mild heat to this colourful coleslaw. We’re keeping the vegetables simple in this one sticking...

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 Ingredients - Olive...