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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 (18 January 2012)
I wouldn’t normally send out a newsletter this early in the year, but the weather has been so unusual that several readers have written in with reports of unexpected finds . . . .

Wildlife Profile

Hare
Brown hares used to be thought of as natives, but they were probably brought here two millennia ago . . .

Wild Food

Crab Apple
The self-seeded descendents of cultivated apples abound in hedgerows. Often mistakenly called 'crab apples', these sports are generally too tart to eat, but they make a brilliant base for a savoury jelly . . .

Recipes

Mushroom Parcels
These crunchy, fluffy, packages are a cross between a samosa and a pastie. They combine butter-brushed filo pastry, cream cheese and delicate fungi.to make a delicious starter, picnic filler or veggie maincourse . . .

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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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