Monthly Archives: March 2013


Bark weaving using sweet chestnut inner bark 2

During last week’s 5 day bushcraft course we felled a chestnut and used it for some bark weaving.  The bark is best in the spring when the sap is rising.  Scrape off the outer bark with the back of a folding saw, then score around the chestnut top and bottom and then down its length.  Make […]

bushcraft | bark weaving

How to find jelly ear fungus | Jelly Fungus

Chicken & Jelly Ear Fungus Stir Fry

Jelly ear fungus (Auricularia auricula-judae) is most likely to be found on dead elder, although I’ve also found it on sycamore (the photo above is jelly ear fungus on sycamore), goat willow, field maple, beech and gorse.  It’s a great fungus to know for a few reasons.  First up, it’s straightforward to identify – if it […]


wild leaf salad | foraging | wild foods | bushcraft | Kent | London | south east |

Wild Leaf Salad with Caramelised Onion and Toasted Walnuts Dressing

Ingredients: Wild Leaf Salad   Hairy Bitter Cress   Hawthorn leaves   Ground Ivy leaves   Violet flowers   Cleaver tips   White Dead Nettle leaves   Ramson leaves and flowers   Cuckoo flower leaves and flowers   Hedge garlic Ingredients: Dressing   75ml extra virgin olive oil   1 tsp Dijon mustard   1 […]


Nettle Spanakoppites 2

This is our take on the classic Greek dish. Ingredients Half a carrier bag of nettles 1 onion peeled and finely chopped 1 tbsp of olive oil 1 egg, beaten Pepper 125g of crumbled feta cheese 135g of filo pastry 50g of melted butter Sesame seeds Honey How to make Nettle Spanokoppites Blanch the nettles […]

nettle spanokoppites

Nettle & Chorizo Tapas

Ingredients 200g of blanched nettles 50g chorizo 2 tbsp of olive oil 1 onion, finely chopped Chicken stock Chilli flakes Crushed black pepper White wine How to make the nettle & chorizo tapas Fry the chorizo until it is golden brown and then remove from the heat In a separate pan, blanch the nettles for […]