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One of the least-appreciated aspects of Britain is its constantly changing seasons. Waking up each morning is to be greeted with fresh sights, sounds and smells. Everything changes on a daily basis: from weather to plants and wildlife. This means the countryside is a continual source of excitement and wonder for those who take the time to look.

While mushrooms are clearly a prime source of interest for fungi-fanatics, there are plenty of other tasty morsels growing and living alongside. Indeed, most mushrooms are very rich and indigestible, so should be treated more as herbs or spices rather than a staple ingredient. What better way to enjoy them, however, than as a morel fondue, a St George’s vol-au-vent or a chanterelle and ramsom quiche? 

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Newsletter

Mushroom Newsletter (23 January 2010)
The recent snow may not have been conducive to mushroom hunting, but spring is on its way and the arrival of my new mushroom cards and an invitation to hunt morels in Turkey have lifted my spirits . . .

Wildlife Profile

Brown Hare
‘Mad as a March hare’ is a familiar expression, but one which means little to many young people. Few people fortunate enough to have seen a group of these surprisingly large creatures bouncing like boxing kangaroos across the frost-dusted grass will forget it however . . .

Wild Food

Hops (March 2010)
These are one of the earliest green shoots to emerge each year, snaking up through the hedgerows, curling around sturdier, now dormant, shrubs at a phenomenol pace . . .

Recipes

Morel Stroganoff (March 2010)
Morels are the first seriously delicious mushrooms of the year to emerge. This delicious recipe merges their superb flavour (surely these must be in anyone’s top half-dozen wild mushrooms?) with yoghurt to create a light, creamy, dish with a hint of sour . . .

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German mushroom knife
These specially imported knives have a hawk's bill stainless steel blade, lanyard hook and measuring scale. The blade's serrated back and inbuilt natural bristle brush allow collectors to clean their finds in the field.

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