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

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

Winter-cress , winter rocket ,yellow rocket ,herb Barbara

Barbarea vulgaris

Another early foraged plant winter-cress is a medium sized biannual plant growing to 30-60cm in height . Coming from the same family as jack by the hedge ( Brassicaceae ) and although edible some knowledge about them is defiantly needed if you intend to use this in your diet , the plant is edible either cooked or uncooked and has a high quantity of both vitamins C and A and was used in scurvy prevention before modern alternatives were found . Continue reading

Why forage ?? My answer

Whilst out today sporting my basket and several bags of mixed wild foods I attracted the normal funny passing looks and the odd smile , and of course the normal interested party who pluck up the courage to approach me with conversation which always amuses me as I probably would run a mile with the normal questions of “what you doing ?” “What you got there ?”and the most annoying of all “is it safe to eat that ?” But today I was asked a great question by a young couple and they then stuck around and walked for a while whilst I blurted out a response , ” so why do you forage ” My normal answer used to be “

if you have to ask you won’t understand the answer “ Continue reading