How I’ve used my foraged food pt2 

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 .  

  Mussels and cod in a white wine and wild thyme sauce with blanched samphire. 

 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 

   
  St George and sea veg pasta parcels with wild garlic and honey drizzle 

  Seabeet and mixed seaweed quiche laced with blue cheese 

  Crayfish on a wild garlic and elfcup base 
   Trout on hogweed shoots, elfcups and glistening inkcaps severed with bread and radish pesto  

   Coastal veg frittata with foraged spring salad with a balsamic and truffle oil dressing 

  Fillet steak served with Chanterelles & Fairy ring Champignons in a truffle and blue cheese sauce  
  Scallops & black pudding with sauteed hogweed buds , dryads saddle and oak leaf crisps 

  mixed wild mushroom and smoked bacon pies with a oak smoked / wild sage cheese sauce  
  Roadkill pigeon on a sweet and sour compote of summer fruits  

   Roadkill rabbit with chanterelles mixed wild herbs & @edenwildfood s ash key pickle  

  Hogweed and wild thyme puff pastry squares with a sirloin roll with chanterelles ,purslane and sea beet  

 A chaga chocolate tarte , acorn and chaga base with a chaga and cocoa filling  

Seaweed and crab cakes with crispy fried bullrush root  

  Campfire venison and wild mushroom stew 

 Deep-fried reindeer moss with hedgehog fungi sea salt and crushed alexander seed toped with thyme .

How I’ve used my foraged food 

Foraging in my eyes engulfs a huge umbrella of hobbies and skills from botany , mycology , medicine , photography , preserving , brewing , making vinegars and general cookery and though I enjoy many of the above it still is an undeniable fact the the number one goal inevitably is to provide us with food . 

One thing that becomes quite apparent is that the most successfull foragers have a equal passion for food experimentation and are continually searching for exciting new flavours and textures within wild ingredients but what really gets my attention is when the most abundant and commonly found wild ingredients are used in a way that pushes previous culinary thinking . Continue reading

Wild edible roots , Digging for tatties .

Foraging continues to be publicised as a new craze something practiced by media provoked chefs and middle classed yuppies looking to be in with othe cool kids , this I find personally quite disrespectful , in my experience the process can mean a lots of different things to the person foraging and fill a vast array of purposes and recently I see it more and more being used as a real way for people to simply live as practiced in history and with the cost of living being so high and the sad realisation that many affordable foods are rammed with chemicals and modern day nasty’s foraging offers a accessible way to present your family with a tasty and nutritious range of edibles . Continue reading

Winter salads , A celebration of winter greens

It’s a funny time of year many foragers completely focus on the autumn winter offerings of the fungi kingdom we can become obsessive in our search for our favourite edible mushroom or enthralled by the chase of a elusive mushroom that one we don’t seem to be able to add to our list of edible finds that we completely ignore some of the offerings that flora still holds throughout the winter months .

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Getting to know the drunken nudest , The blewits

The wood blewit or blue leg a fantastic winter edible mushroom , apparently the word blewit is derived from old English meaning ‘blue ‘ random as the blewit is defiantly purple maybe lilac but blue ? Ok it’s probably not important but it often enters the crazy musings of this forager . Continue reading

Chicken of the woods , my ideas for preserving

Well the mushroom season is upon us and this year seems to be a strange one starting and stopping with the lack of rain and the high temperatures bringing periods of little growth and then good flushes ,
The fantastically vibrant chicken of the woods has been no exception I at one point was thinking I wouldn’t be finding any as frequent trips to my spots came up short but they came just later than I expected .

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Fungi identification ! How to ask for help

It’s that time of year again , across the country foragers have been once again encapsulated by the hunt !
No matter how much I love foraging for plants there is no comparison to the look of sheer child like excitement that I’ve seen full grown adults experience when finding a prize fungi .
But every year holds the same down side to fungi foraging every competent forager who has a good level of mycological knowledge will be bombarded with requests of help from the thousands of keen and enthusiastic beginners and some like me enjoy the attention but we all have the same nagging fears and hesitations ,

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The Blusher ,Amanita rubescens identification

Probably the the most feared family in the fungi world is the agarics and with good reason the family holds some pretty feared fungi , the panther cap , and Destroying Angel are just the tip of the iceberg but within the family are some prized edible mushrooms one that I find in abundance is the blusher Amanita rubescens and due to it’s passing similarities to the panther cap Amanita pantherina , is one that deserves a great deal of attention when identifying .
When I say passing similarities I mean it as on close inspection they are quite different and easy to tell apart

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Wild edible seeds , From humble beginnings

The humble seed ! It’s the beginning the end and a whole lot in between next time you’ve got one on your plate just take a moment to reflect on the magical journey that infante numbers of those little energy bombs travel every single second of every day since the dawn of time . Continue reading