Well I’ve been having a pretty fantastic few months busy as a bee but an extremely happy one at that the mushroom season has had a great start giving me some fine hauls of prime edibles and some great meet ups with some fellow foragers but the most exciting prospect was receiving the proof of my book ‘ A foragers lunch , actually holding a accumulation of my ramblings was undoubtedly a massive buzz.
I’ve wanted to have a stab at a book for a while and writing about my number one skill ( looking after my belly ) seemed to be the obvious route to take and now I’m really close with a release date of February – March of next year I’m really excited just one last fungi to find and include and I’m done .
So here’s some more of my efforts of utilising wild ingredients into my lunch that hopefully will spark your own imagination .
Salty seaweed bisque served with egg noodles and a fennel seed crusted bass fillet & crispy seaweed
Sea sandwort & smoked bacon joint soup seasoned with hogweed & Alexander seeds
Haw berry & spruce pollen pancakes with wild strawberries and birch sap syrup and elderflower
Bath asparagus with pennoni pasta in a truffle sauce .
Pan fried king prawn in a wild ginger and wall pepper sauce with purslane , sandwort & arrow-grass
Scollops on fairy ring champion with grilled hogweed bud
Weeds , herb coated cod fillet and wonderfully citrusy fried spruce tips.
Filo parcel is full of St. George’s with a wild thyme and cream sauce
Salted and flaked mackerel with a filo wrapped creamed St. George and thyme parcel with garlic flowers
Seaweed and crab cakes with crispy fried bullrush root