Cook the vol-au-vent cases according to the instructions (you can make your own of course, but I find it too much of a fiddle when the whole point is to have a tasty nibble with the minimum of fuss). Lightly sauté the garlic, onion, mushrooms and chicken (if used) in a little of the butter. Meanwhile, make a roux by melting the rest of the butter, stirring in the flour and mustard. When this has formed a thick paste, slowly stir in the milk, then the cream over a very low heat. Add the Parmesan and the mushroom mixture and season to taste. Leave to cool and then put a dollop in each vol-au-vent case. Garnish with a little chopped parsley, tarragon, chives, ramsoms or whatever takes your fancy and serve warm.
Puffins
Puffins are easily our most popular seabird: colourful, comic and confiding. Yet despite their popularity, remarkably little is known about much of their lives. For most of the year they vanish, living hundreds of miles from land, probably mostly in small groups scattered across the North Atlantic from Iceland to the Bay of Biscay . […]
Red Kite
The red kite is not only one of our most magnificent raptors, but it represents the ultimate in wildlife success stories. Reduced to barely a dozen individuals a century ago, it now numbers over 2,000 pairs and is regularly seen soaring over London . . . .
Pine Marten
The pine marten is one of our most beautiful, yet least known predators. Almost no one has caught a glimpse of this lithe woodland hunter and most people would struggle to describe it . . . To start, even the name is misleading. Pine martens do indeed live in conifer plantations, but are no means […]
Curlew
The curlew, our largest wader, is a familiar sight along winter coasts, but it seems its heart lies in the uplands . . . As soon as the risk of frost recedes, most leave the coast to breed among the heather and rough grazing of the mountains. Until 150 years ago the uplands were its […]
Sourdough Bread
All mycophiles ought to try making their own bread and some of the most interesting and delicious rely on ‘wild’ yeasts. As with larger edible mushrooms, the concept is frightening to the modern mind because it requires you to abandon yourself to the randomness of natural decay. . . Wild yeasts are everywhere – since […]
Garlic mustard
Britain has several versions of wild garlic. Garlic mustard, hedge garlic or Jack-by-the-hedge is less well-known than ramsoms (see elsewhere on this site) . . . This member of the cabbage family, is abundant and easily recognised. Its soft nettle-shaped leaves start to become really edible in early autumn and it remains very edible throughout […]
Spring Mushrooms
Morels are genuinely beginning to appear! Newsletter6April Please click here if you would like to join our Newsletter mailing list
Foraging Law
Most people believe wild foods enjoy far more protection than is actually the case. The confusion is not surprising because the legal situation is complex . . . Law1
Hogweed Shoots
I make no apologies for getting the inspiration for this recipe from gourmet forager Robin Harford (see Eatweeds for more info). His enthusiasm for this very common spring ‘weed’ is echoed by Roger Phillips – so that alone should inspire you to have a try . . . 250g Young hogweed shoots (unfurled or only […]
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