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Tag: foraging

Dandelion and Burdock Wine

Dandelion and Burdock Wine

This particular drink has been around for hundreds of years. The dandelion makes its earliest appearances in March and April, particularly on sunny days. Taraxacum officinale is its Latin name, but as children we knew it as ‘wee the bed’, or for the more romantically inclined, ‘love’s oracle’. These golden, daisy-like flowers are traditionally gathered […]

By January 27, 2018 0 Comments Read More →
Rowan Liqueur

Rowan Liqueur

An unusual use for rowan berries is derived from a Victorian liqueur recipe – a nice touch for the Christmas table or other celebration. This is Heidi Sand’s simple recipe, which could be varied with the addition of other hedge fruits, including rose-hips or blackberries. INGREDIENTS A good handful of clean rowan berries ½ litre […]

By October 14, 2017 0 Comments Read More →
Crab Apple Jelly

Crab Apple Jelly

Heidi Sands shares her recipe for Crab apple jelly, a preserve that looks great, with its lovely pink colour, and is excellent served with a wide range of both hot and cold meats, but it also goes really well with toast, too. The ingredients here will make 3 x 450g jars. INGREDIENTS 450g crab apples […]

By October 12, 2017 0 Comments Read More →
Antonio Carluccio’s Mushroom Strudel

Antonio Carluccio’s Mushroom Strudel

Autumn is here, and it’s time to explore the world of mushrooms with Carluccio’s ‘Festival of Funghi’. Throughout September and October, Carluccio’s will celebrate the mushroom season with a special range of artisan deli products, pop-up markets, with appearances from Antonio Carluccio, and a menu devoted to flavoursome funghi. Pimp your pantry this autumn and […]

By September 12, 2017 0 Comments Read More →
How to Make Gorse Wine

How to Make Gorse Wine

Sylvia Kent shares her favourite recipe for Gorse wine: There are often many different wild flowers growing on allotments, and in fields and meadows in spring but one age-old plant that always seems to be in bloom, whatever the weather and season, is gorse (Ulex europaeus). There’s even an old country saying that goes: “When […]

By January 12, 2017 3 Comments Read More →
Home-made Creme De Cassis

Home-made Creme De Cassis

HF Forager, David Winnard, runs foraging workshops vis his site, Discover the Wild. His recipe for home-made Crème De Cassis, like our recipe for Raspberry Gin, is so simple. You can also use it as the base for other foraged liquors – Sloe Gin, Elderberry Whisky, Damson Vodka or, for the more adventurous, even a […]

By September 1, 2016 0 Comments Read More →
How to Make Dandelionade

How to Make Dandelionade

One familiar use for the petals is in drinks, with dandelion wine being familiar on a forager’s to-do list but they make a thoroughly great soft drink too. See also: https://homefarmer.co.uk/dandelion-wine/ https://homefarmer.co.uk/make-elderflower-cordial/ Ingredients 2 litres – by volume – freshly picked open dandelion flowers 500g sugar 1 orange 1 lemon 4 litres water   Method […]

Nasturtium Leaf Pesto

Nasturtium Leaf Pesto

Nasturtiums are often over looked as a food source but in a bad year on an allotment they can really come into their own.  The flowers and leaves can be used in salads, the buds can be blanched then pickled in vinegar for use as capers, and as Dave Hamilton, author of Grow Your Food […]

Getting through the Hungry Gap

Getting through the Hungry Gap

Dot Tyne, co-author of Viable Self-Sufficiency and writer of the very popular The Smallholder’s Diary in HF looks at ways of growing and foraging to feed the family during the hungry gap months of April and May. See Also: The Viable Self-Sufficiency Checklist How Much Land for Self-Sufficient Living? The Self-Sufficient Garden Planning for a […]

By January 22, 2016 0 Comments Read More →
Wild Garlic and Feta Scones

Wild Garlic and Feta Scones

Fantastic served with soup (wild garlic or otherwise) these savoury wild garlic and feta scones are a dead-cinch to make and quick too. If you haven’t got feta substitute blue cheese, chedder and if you haven’t got wild garlic substitute another herb. Ingredients (makes 10 average sized scones) 225g plain flour 30g butter (room temperature) […]

By April 22, 2015 1 Comments Read More →

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