Foraged Flavors
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Foraged recipes made with what we pick ourselves: forest mushrooms, wild garlic, nettles, elderflowers, dandelions and wild berries.
We forage as a family all year round, and these are the recipes that come out of our basket – from porcini sauce and chanterelle steak to wild garlic salt, pesto and pasta dough. Each recipe tells you when the plant or mushroom is in season and how to clean it. Pick only what you know for sure, leave enough for the forest, and you’ll find that wild ingredients bring more flavour to your kitchen than anything from the shop. Start with what’s in season now.
