This makes a lovely nibble to go with a glass of something as you work your way through the day’s haul . . . 250g Mushrooms (‘value’, ‘economy’ etc) 4 Cloves Garlic 50g Dried Porcini 1 tspn Cornflour 1 tspn Dijon mustard 100ml Milk 50g Butter 250g Soft/cream cheese Sprig thyme Warm the milk to […]
Recipes
Elderflower Turkish Delight
Elderflowers are a fantastic resource for the forager. Cordial, wine, champagne are all well-known, fritters slightly less so – but here is a completely new take, based on a John Wright recipe . . . 25 Elderflower heads 20g Leaf gelatine 2 Lemons, limes or oranges 650g Castor sugar 100g Cornflour Icing sugar and cornflour […]
Pesto Gymraig (Welsh pesto)
The first ramsoms shoots (wild garlic) are starting to appear. It is at its best for the next couple of months, but by late May it will be losing some of the subtle delicacy that make it closer in flavour to chives than its bulb namesake. This recipe harnesses its fresh spring hints with hazelnuts […]
Wild Mushroom Pierogi
Wales may boast one of the greatest mushroom climates in Europe, but when it comes to edible fungi there is nothing we can teach the Poles and these delicious little pasta parcels are a wonderful way of warming up in mid-winter. Dough 1kg Plain flour 125g Butter (softened) 500ml Warm water Filling 50g Dried porcini […]
Jew’s Ear on Pasta
This mushroom is both unappealing in looks and name . . . and its texture doesn’t help either. As a result it is often dismissed by guide books, but with a little imagination it can make a great dish – better still it is available in mid-winter
Smoked Mackerel Pate
Again, this isn’t fungal, but it is very seasonal – nothing beats a really fresh mackerel, straight from the sea . . . well except, perhaps a really fresh smoked mackerel. 6 Smoked mackerel fillets 1 tbspn Horseradish 1 Small tub soured cream 1 Lemon Black pepper Oak sawdust First catch your mackerel (see Tim […]
Forager’s Frozen Yoghurt
140g Seasonal berries (preferably foraged bilberries or wild strawberries) 500g Tub Greek yoghurt 400g Tin condensed milk Reserve half the berries and whizz the rest in a food processor to create a purée. Tip into a bowl and gently stir in the condensed milk and yogurt until well mixed. Fold through the chopped strawberries. Scrape […]
Grilled mushrooms with thyme and chilli
1 lb Mushrooms (preferably meaty wild species such as Boleti, but cultivated work too) Olive oil 3 tbsps Thyme 2 Chillies, stemmed and thinly sliced Lemon wedges, for serving Flaky sea salt Slice the mushrooms and toss in a bowl with the olive oil, thyme, and chillies until evenly coated. Season with salt and pepper […]
Mushroom Butter
This is a slightly unusual way of preserving mushrooms, but it works better than drying for many aromatic species . . . 500g Chanterelles, hedgehogs or fairy rings 250g Butter 3 Cloves garlic 1 Small onion Roughly chop the onion, garlic and mushrooms and sauté in about half the butter for 5 – 10 minutes […]
Forager’s Gin
Gin is all the rage these days – here’s a new take with a hedgerow flavour inspired by the Bristol-based ‘the other Andy Hamilton’ who is an afficionado of hedgerow drinks . . . 250 ml Vodka 30 Juniper berries 20 Coriander seeds 2 Cardomon pods 4 – 6 Slices of citrus zest (lemon, lime […]
- 1
- 2
- 3
- …
- 9
- Next Page »
