cooking


Cream of cow parsley soup

Cow Parsley Soup 2

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 […]


Chargrilled Hogweed

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 […]

chargrilled hogweed | foraging | Kent | London | south east

urtica aloo | foraging | Kent | south east | London

Urtica Aloo recipe

This is our take on sag aloo, the great Indian dish using potatoes and spinach.  Only here we substitute the spinach for nettles.  We only pick the top 2 pairs of leaves on a nettle as they are the tenderest.  It also seems to promote continued growth. Ingredients 500g new potatoes 300g of nettle tips […]


Wild and Weedy Curry 1

Nicola came up with this recipe for a wild and weedy curry.  We’ve used dead nettles, ground elder, ramsons and hogweed, but stinging nettles would work well.  It’s straight forward to make and tastes great! Ingredients 2 medium onions 2 cloves of garlic Butter Olive oil 100g desiccated coconut Finely grated fresh ginger 2 tsp of ground […]

wild & weedy curry | foraging | wild foods | bushcraft | Kent | south east | London

Spring tart

A spring tart

Here’s a recipe for a spring tart that Nicola made us for tonight’s dinner.  It took no time at all to collect the plants to go in the tart.  Nettles are easy to identify, but watch out for Lord’s & Ladies’ amongst the ramsons; and make sure you certain about the hogweed and ground elder.  It […]