

October 2009 – Sloes are a frequent ‘by-catch’ on forays and the next season the resulting drink makes the perfect end to a chilly expedition...
The fruit of the blackthorn is justly famous as a gin flavouring and the perfect time to pick these is after their skins have been softened by the first frost. Thanks to its hard needle-sharp spikes (they can puncture tractor tyres) blackthorn is one of the best hedging materials and is therefore one of our commonest small trees, likely to be encountered anywhere across the country. In former days its chestnut-barked wood was in high demand for walking sticks and riding crops, but today we are more likely to be after its fruit.
At first glance the berries seem blue, but this is merely a natural yeast bloom and underneath they are jet black. Despite their succulent appearance, however, these tiny wild plums are incredibly astringent which explains why large numbers remain on the bushes long after the last leaves: few creatures will touch them until forced by hunger. Their bitter taste is transformed when steeped in gin for several months, however, producing an almond-flavoured liqueur, which gradually changes from purple to yellow with age – and like a good claret it continues to improve.
To make the perfect Christmas drink, put 50g (2 ozs) of sugar in a bottle and fill the remaining space with sloes after pricking them lightly with a fork. Pour in gin and shake to dissolve the sugar and dislodge any air bubbles. Continue to shake once a week until Christmas, topping up with more gin if necessary. It can be drunk this year, but will be even better next year (if you can wait that long).
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Mushoom Newsletter (11 August 2010)Our ancestors relied on wild food from the fields and woods, great great grandfathers were transported for helping themselves, while Mabey, Mears and Fearnley-Whittingstall have introduced a new generation to its charms. So what free delicacies are available now?
AlexandersBritain is blessed with a rich and varied fauna - what seasonal highlights are visible now?
BadgerJust as we Britons have lost any mushroom lore we might once have possessed, so most of us are at a loss when we finally venture into the kitchen with our haul. In reality, however, mushrooms are one of the easiest things to work with. They have such fantastic flavours, the general rule is to not to mask these with complicated recipes. Most should be cooked, particularly the first time, because they can be indigestible, but otherwise, simple is usually best . . .
Baked eggs and rocket with chilli and yoghurt (June 2010)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 . . . .
Hare
Brown hares used to be thought of as natives, but they were probably brought here two millennia ago . . .
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 . . .
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 . . .
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.