Taste the Wild Blog

August 16, 2018

Blackberry, Bilberry, Orange and Apple Cake

This fruity cake is equally good served alongside a cup of tea, or as a dessert with creme fraiche and extra berries.

I made this cake for last weekend’s course in Staithes, – as promised here is the recipe. It’s great for baking ahead of time as it will store wrapped in foil for two days. I used about three quarters blackberries and one quarter bilberries, but you could vary this depending on what is around, – … Continued

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August 7, 2018

Sea Buckthorn and Aperol Spritz Granita

The flavours of bitter lemon, passionfruit, peach and Prosecco all rolled in to one.

Sea Buckthorn and Aperol Spritz Granita – serves 4 This bittersweet granita is a perfect summer cooler. • 180ml Sea Buckthorn sauce • 700ml Prosecco • 100ml Aperol First make the Sea Buckthorn sauce. – Foraging notes are below or alternatively you can buy Sea Buckthorn juice online. Sea Buckthorn sauce – makes approximately 180ml … Continued

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