Because this unusual risotto uses barley rather than short-grain rice, it seems rather more British than the conventional versions and the root vegetables give an earthy hint which is only enhanced by a good mix of woodland fungi . . .
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Crab Apple
The small hard apples that festoon hedges across Britain are actually ‘wildings’ being the descendents of discarded apple cores. They are most common in western areas, but can be found anywhere. Apples are the result of chance insect-borne pollination, so these feral trees produce unpredictable fruit. A few are edible, but most are too hard and bitter for our taste. They are still worth harvesting, however. Mediaeval cooks bottled the strained juice as verjuice and used the astringent liquid as a substitute for lemon (a modern version is still used in Normandy cooking).
Salmon
Now is the perfect time to witness one of our true wildlife miracles. For the past six months great silver torpedoes have been slowly nudging their way against the current of our major rivers to rest a few miles downstream of the tributaries where they hatched. These are Atlantic salmon and they are waiting for […]
Verjuice
Mediaeval chefs used the semi-fermented juice of feral apples or wildings (often mistakenly called crab apples) instead of lemon juice. It is subtly different, but in some recipes is actually superior. Indeed, to this day it is used in many top French restaurants to impart a subtle twist on classic dishes. And it couldn’t be […]
Late Autumn Surprises Newsletter
The mild weather means there are still plenty of mushrooms around . . . Newsletter16November2015
Foraging Great British Bake Off?
I’ve been contacted by Love Productions, makers of Great British Bake Off, to ask if I know any foragers who would like to appear on the 2016 series? GBBO Flyer – colour
2016 Dates
It’s that time of year when I outline my schedule for next year. Basically prices and the rough programme are unchanged, but I always try to add a few new twists each season, so watch this space . . . Insert2016
Pickled shitake
These soy-and-sherry-marinated dried mushrooms are the perfect accompaniment for grilled steaks. The recipe originates in a New York Japanese restaurant, Momofuku Noodle Bar, and was forwarded to me by ace Irish mushroom hunter Bill O’Dea. 30g dried wild mushrooms 30g dried cultivated mushrooms (you can buy dried shitake, I dry normal chestnuts) 125ml light or […]
Mushroom Newsletter – a guide to good sites
Confronted with the wealth of fungi in the vast conifer woods of Mid-Wales, many of my forayers from more built up areas get dispirited. But in reality there are some great mushrooming haunts not only around built-up areas, but even in their hearts! . . . Newsletter20October2015
Newsletter (6 October)
This season continues to baffle. In a normal year we would have already have seen a bumper load of porcini and we would currently be at the height of the season – but neither has happened . . . yet. Newsletter5October2015
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