This is a delicious vegetable curry; here we’ve used nettles and ground elder, but you could swap these ingredients for others depending on the time of year. In the photo below you can see it served with a venison curry, sag aloo made with nettles, samosas and pakoras, all made from foraged plants, and a […]
Elder (Sambucus nigra) is a small, common tree that produces a fabulous white flower that can be used to make wonderful elder flower cordial. I’ve written a recipe previously, but here is another that we’ve tried recently; it takes slightly less time to make the cordial and so is worth a go if you just can’t […]
I’ve written previously about preparing nettles and sweet chestnut inner bark for making natural cordage but haven’t shown how to turn the prepared fibres into cordage. So now seems the time to rectify that. In the photos below Bob is using nettle fibres, but the process is the same whatever fibres you might have to […]
We’ve recently held our Cordage & Containers course and so took the opportunity to get some photos of the process involved in making a sweet chestnut bark basket. I wrote about this same subject here back in 2013, but to be honest the photos aren’t all that good, so hopefully this will give a […]
Hopefully you’ve already taken a look at this post on knife safety, so now to look at different knife strokes, or cuts. It’s important to know what knife stroke to use and when so that you can work safely, efficiently and effectively. First up are a couple of power strokes; these are strokes that I […]
Ramsons (Allium ursinum) are one of my absolute favourite spring time wild plants to eat as not only are they delicious but also incredibly versatile. Recently Nicola made some fermented ramsons. The fermentation helps to preserve the ramsons as well as developing a somewhat unique flavour! Ingredients 1 kg of ramson leaves, stems and buds […]
