Monthly Archives: January 2013


Pot hangers 3

Pot hangers are a great way to suspend your pot over a fire to cook or to boil water, and are straightforward to make.  They have 4 component parts, and if you’re lucky you can find a single stem from which you make them all.  I use greenwood as it resists the heat of the fire better.  For […]

Finished pot hangers

woodland herbal teas | bushcraft | Kent | south east | London

Nettle Soup

This is a recipe for nettle soup that Nicola devised.  It is by far the tastiest nettle soup I’ve  had.  And nettles are phenomenally good for you.  We pick the tips of the nettles only as these are usually the tenderest part of the plant.  We’ve also found that the nettles can be re-harvested after […]


Wild Plants Coming Through

At the weekend, without looking too hard, we saw bluebells coming through along with cleavers, dog’s mercury, lords & ladies, early purple orchids, cuckoo flower, ground ivy and a solitary elder starting to leaf.  OK, so it is still mid winter, but spring is getting closer. We’ll keep you updated on events.


Ramson and Chickpea Samosas | foraging | Kent | south east | London

Ramson and Chickpea Samosas 1

Ramsons are one of my favourite wild plants.  When you first catch their garlicky scent you know the spring is well on its way. I like to eat the leaves, but my favourite is the flower just before it has opened, the taste is just awesome! And whilst we know that dogs shouldn’t eat onions, […]


Venison Curry 3

The recipe below is a simpe but tasty venison curry and will comfortably feed 10. Ingredients • 2 ½ kg of diced venison • 8 onions, chopped • 6 cloves of garlic, chopped • 2 inch piece of ginger, grated • 3 tsp of coriander • 4 pinches of turmeric • 1 ½ tsp of cumin […]

venison curry \ wild foods | foraging | bushcraft | Kent | London | south east

Wild Foods | Foraging | Recipes

Chickweed Pesto

Ingredients A good handful of chickweed Walnuts, or hazelnuts A couple of cloves of garlic, or some ramson leaves 1 lemon Olive oil Parmesan How to make the pesto Blend all the ingredients until smooth Add a little olive oil Add the parmesan The pesto in the photo above (and served with bannock) was made […]