Taste the Wild Blog

August 30, 2017

Harrogate blue and Ground Ivy choux fritters with Sea Buckthorn

Ingredients: Makes about 12 fritters For the fritters. 70g Strong white flour 50g Butter 150ml Water 2 Eggs beaten. 100g Harrogate Blue Cheese, grated 1 tablespoon chopped Ground Ivy leaves, Glechoma hederacea For the sauce. 50g Sea buckthorn berries 20g Granulated sugar 2 tblspn Water Method: To make the fritters, put the water and butter … Continued

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August 24, 2017

Elderberry, Blackberry and Apple Spiced Rum

Here is the recipe for a fruity, warming liqueur that everyone enjoyed on yesterday's course - you can make it now and enjoy it in just a few weeks :)

400g Blackberries 400g Elderberries 200g under-ripe apples quartered 2 x 700ml bottles of golden Spiced Rum 100g sugar juice of half a lemon Remove the stalks from the fruit, wash it and gently pat it dry. Now add everything to a large Kilner jar (or similar) and label the jar with what’s in it and … Continued

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August 2, 2017

Extra One Day Foraging Fungi Course

Due to high demand we have scheduled an extra ‘One Day Foraging Fungi’ course. It’s on Sunday 29th October and will be held at our woodland barn near Boroughbridge, North Yorkshire. There is one small difference between this and our usual fungi courses and that is that we will be collecting our fungi from our … Continued

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