This vegan frittata with wild greens is a fantastic variation on the classic Italian frittata. And to be honest, you don’t need to be vegan to enjoy it either, it tastes wonderful. Ingredients 1 cup of gram (chickpea) flour 1 tsp of turmeric 2 cloves of garlic finely chopped 1 cooked potato, thinly sliced 1 […]
I’m a big fan of rabbit casserole, we often eat it on our Survival Courses. So I thought I’d write up the recipe that we use; obviously Nicola included some wild ingredients! Ingredients The ingredients are for 8 people. 2 rabbits 2 onions, sliced 2 sticks of cellery, sliced 2 carrots, sliced 2 parsnips, sliced […]
This is the third article I wrote for The Bushcraft Journal about doing simple bushcraft tasks with my non-dominant hand and came out in August 2015. If you haven’t subscribed to The Bushcraft Journal yet, why not! One handed pot hanger In my previous articles I’ve managed to light a fire and put up my […]
On our Nordic Crafts course at the weekend, Nicola decided to try out a new recipe, Hogweed, ground elder & jelly ear spring rolls and they were wonderful. Give them a try! Ingredients for the spring rolls A handful of hogweed shoots A handful of ground elder shoots A handful of jelly ear fungus cut […]
Here we are in mid-February and the cow parsley (Anthriscus sylvestris) is growing profusely in the hedgerows of Kent. Also known as ‘wild chervil’ it makes a great soup when young. A word of warning however, at this time of year cow parsley could be mistaken for hemlock (Conium maculatum), which is highly poisonous. All parts of hemlock […]
Despite its name, hogweed is absolutely delicious. Be careful on your identification as it can be confused with the non-native giant hogweed, and when it is young it could be confused with some of the other umbellifers such as hemlock. We harvest the leaves before they have unfurled and they have a silvery sheen to […]
