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 […]
Lords & Ladies (Arum maculatum) is a plant commonly found in British woodlands and often along verges and hedgerows close to woodlands, particularly in shady spots. It can be found across Europe. It’s a plant that’s worth becoming familiar with as it’s poisonous and in fact is one of the commonest reasons for people going […]
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 […]
2017 is proving to be a phenomenal year for fruit so far. We’re making the most of it and continuing with making jellies and jams. This time it’s a rosehip and crab apple jelly. You might want to take a look at this post on different edible fruits and jellies that are common in the […]
We’re big fans of the late summer bounty of fruits. We recently picked a load of rowan berries (Sorbus aucaparia) and crab apples (Malus sylvestris – probably!) as we were walking Willow alongside the river and so Nicola has made some rowan and crab apple jelly. It’s easy to do and goes really well with game, […]
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 […]
