Taste the Wild Blog

May 6, 2015

Ground Ivy icecream with candied flowers, crushed pistachios and vanilla tuille

Ground Ivy, Glechoma hederacea, sometimes called Alehoof is one of my favourite wild aromatic herbs and we use it in a wide range of savoury dishes. This recipe is a bit of a change and uses it in a dessert.  A delicately scented herb icecream served with candied purple Ground ivy flowers and a couple of crunchy … Continued

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May 23, 2014

Sweet Cicely sorbet, a great palate cleanser.

Here is a recipe from a couple of courses we ran last week in the beautiful Derbyshire peak district for Hartingtons School of Food, Bakewell. It is always great to explore a different landscape and we thoroughly enjoyed a couple of days working in  and around Bakewell. The weather was very kind on the second … Continued

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June 10, 2013

Hawthorn blossom pastry dessert – The English hedgerow meets the Lebanese kitchen.

This recipe is inspired by a trip to Yalla Yalla, a great Lebanese restaurant just off Oxford St. in London.  We popped in for supper after running a foraging and fishing evening for Slow food week and had a great range of dishes, all packed with flavour and completely delicious.  The stand out dish of … Continued

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