Search results: elder

September 30, 2017

Blackberry and Elderberry Gluten-free Tray Bake

These delicious fruity slices are simple to make and nutritious - it just happens that they are gluten free too

You can mix the berries up for this recipe, or use just one type. –  if you can still find some Elderberries it is a good plan to freeze them. Did you know that the Elderberry is a useful anti-viral and can help to combat cold and flu symptoms. This recipe makes 12 slices • … Continued

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September 24, 2017

Blackberry and Elderberry Wine

This wine is amazing, it certainly knocks the socks off the old heavy country brews, to me it is more like the modern fruity reds from the new world

  Blackberry and Elderberry wine – makes 30 bottles This recipe is for a standard large fermenter but for a 1 gallon demijohn reduce the ingredients to one fifth of the amount. It is very important to sterilise your equipment, I use a brew safe cleaner/sanitiser at all stages to make sure the wine stays … Continued

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September 11, 2017

Damson, Blackberry and Elderberry Jam – makes approximately 3kg (6.5lb)

The perfect fruity jam – gives you vitamins A, B6, E, K, and lots of vitamin C as well as minerals and other nutrients.

This jam recipe uses the darkest, richest fruits of the  hedgerow, in France it has been known as ‘Humeur Noir’ I like to think of it as magical and black, like the mythical Witch of the Elder tree. • 1kg Damsons • 750g Blackberries • 400g Elderberries (stripped from the stalks) • 100ml water • … 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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April 29, 2015

Ground Elder croquetas

One of our favourite comfort foods.  Who could fail to love crispy coated parcels of melting cheese and wild herbs.  Based on a classic Spanish recipe and perfect for tapas these croquetas could be flavoured with many different wild herbs. It all depends on your taste and the time of year.  Wild garlic would be great … Continued

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June 10, 2014

The Elderflower is out!

We’re trying some new recipes this year as well as the old favourites…recipes and pictures below from our last few One foraging day courses. Elderflower and Apple pudding – serves 4 4 Bramley apples 2 Elderflower heads 2 tbsp sugar 2 tsp lemon juice 50g plain flour 50g butter 40g caster sugar 20g porridge oats … Continued

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July 8, 2013

Elderflower and Rose Champagne… the perfect summer drink?

The taste of Elderflower champagne will always remind me of warm summer evenings spent with good friends and good food. Here is a new twist on that old favourite, adding the delicate scent of roses along with a blush pink tint. Rose petal and Elderflower champagne.  Simple to make and full of the tastes of … Continued

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July 1, 2013

Flapping flounders, little pink shrimps, crunchy salt marsh veg and summer Elderflower

…recipes and pictures below from our amazing 2 day coastal course at Flookburgh Elderflower Cordial – makes 4 bottles 2 litres water 2.4kg sugar 50 elderflower heads 4 lemons zested and sliced 100g citric acid 4 x screw topped bottles. Boil the water and pour it into a large bowl or bucket add the sugar … Continued

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June 21, 2013

Elderflower wine

This is my recipe for Elderflower wine, I have made wine this way for the last 15 years and it always works well.  There are loads of flowers this year, it’s a bumper year! I have explained the process in detail for any of you that have not made wine before, you can also scale … Continued

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May 17, 2013

Ground Elder, wild garlic and lentil curry

The wild garlic and ground elder are still looking and tasting great and we are making the most of them whilst they are at their best. Ground elder – These days most gardeners don’t like it as it is very difficult to get rid of but it was introduced to Britain as an edible plant. … Continued

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April 22, 2013

Ground Elder risotto with smoked trout and wild garlic fritters. (One day foraging course 20/04/2013)

Wild garlic and ground elder are growing really well near us at the moment, so we used both to make a simple but delicious lunch for the course participants on last Saturday’s foraging day. Below there are plant descriptions, recipes and some photos from the course. Ground elder was introduced in to the country by … Continued

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September 26, 2012

Elder Rob

This a great cordial, served hot it banishes winter sniffles and prevents ‘Man Flu’.   Rose thinks so anyway!! Elderberry Rob/Cordial A lovely, warming, winter drink – gives you vitamins A, B and lots of vitamin C. Mix the cordial with hot water to help with coughs, colds and flu. 2lb Elderberries 1 cup of water … Continued

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September 7, 2012

Ground Elder Spanakopittes

Spanakopita is a traditional Greek Spinach and Feta cheese pie. In these little ‘Spanakopittes’ I am using Ground Elder and Hedge Garlic. The green, earthy, tasty flavours of these leaves complement each other well. As always – Be sure of your identification. Ground Elder and Hedge Garlic Spanakopittes Half a carrier bag full of young … Continued

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June 7, 2012

Elderflower Champagne

This has got to be one of the best drinks to celebrate the british summer, if indeed we get any!!!  It could not be easier to make and you will be rewarded with some tangy floral fizz. Here is our recipe, there is some brewing in the kitchen as I write this. Elderflower Champagne 8 … Continued

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May 7, 2012

Elderflower carragheen pudding with meringues and rose petals

It was a great challenge to think up the best coastal dessert to illustrate Staithes in late May. We were filming the next part of out Taste the Wild DVD and Chris was foraging on the foreshore and cooking on the beach. Seaweed is such an interesting subject that it seemed a good idea to … Continued

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October 25, 2021

Autumn Foraging with Fungi

Taste the Wild Foraging and Wood Fired Cookery Courses and Workshops

Over the weekend 30 people joined Taste the Wild on our Autumn Foraging with Fungi course and workshop. We foraged through our private woodland looking for wild edible foods and fungi. The autumn is a fantastic time to forage for mushrooms and we found some edibles, lots of inedibles and too many LBJs (little brown … Continued

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October 19, 2021

Pontack Sauce Recipe

Pontack Sauce / Elderberry Ketchup Recipe

During episode 4 of the Hairy Bikers Go North, Chris Bax uses “Pontack Sauce” as a dressing on his cured venison with pickled brambles. Missed it? You can watch it again here: Taste the Wild is featured during the last ten minutes, but we would recommend watching the whole episode of The North York … Continued

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September 8, 2021

One Day Foraging – FFFF&R

One Day Foraging - Fruits, flowers, foliage, roots & fungi

From Fruits, flowers, foliage, roots & fungi, there is always something to forage. On our courses in addition to sharing our knowledge of wild edibles and their uses we also identify and therefore elinate those that are toxic. Here our our finds from our recent courses in the Taste the Wild woodland. If you would … Continued

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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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March 22, 2017

Our One Day Summer Wine Making Course is a treat for those who like learning, tasting and making things.

We meet at 9.45am at our local vineyard in time for a quick drink before a private tour at 10.00am. We learn how different grape varieties are grown and matured here in Yorkshire to create award winning English wines. The winery building its self is where the wines are produced from grapes to glass, we … Continued

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July 13, 2016

Wild food cookery course

We have had many requests for an ‘in depth’ wild food cookery course, so here it is! We have designed this day to give you real taste of seasonal wild ingredients and during the day Chris will teach you, as if in your own kitchen, how to cook great dishes that will bring new  flavours … Continued

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April 26, 2016

What we believe… and why

Taste the Wild courses focus on three different issues: sustainability, seasonality and locality. The core of our business is teaching people about wild food foraging. Our courses are run often from the same locations and so we collect wild edible plants from these same places throughout the season. As we teach and forage from these … Continued

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December 17, 2015

Wild Vermouth, Wild Martini!

We have been experimenting with botanical infusions since our interest in wild ingredients began. Over the years we have had great successes with drinks like Patxaran and May blossom brandy and absolute disasters like ‘Dandelion and Burdock’ Vodka (it seemed like a good idea at the time!). But until this year we have never tried alcoholic infusions … Continued

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November 17, 2015

'Wild Drinks and Cocktails' by Emily Han

If you follow our blog you are most probably a fan of wild ingredients.   If you like a tipple too, we have found the perfect book! From simple recipes for cordials and syrups to the fermentation of beers and wines Emily Han’s ‘Wild drinks and cocktails’ looks at a wide range of techniques that … Continued

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October 9, 2015

Salt cured venison with berry sauce, smoked oil and pickled berries.

A great little Autumn dish making the most of our delicious local venison and some hedgerow berries. To serve 2 as a starter. Ingredients: 200g Venison loin 50g rock salt 3 sprigs of Thyme 1/2 tsp chilli flakes A few grinds of black pepper Smoked olive oil (optional) Method: Put all the spices and the … Continued

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June 8, 2015

Sweet pickled wild vegetables.

We served this last weekend with smoked beetroot, curd cheese and potato bread. It makes a delicious light lunch served like this but it would be equally good with a succulent piece of fish. Great flavours and colours. Give it a go. Sweet pickled wild vegetables For the pickling liquor Cider vinegar (I like Aspall’s … Continued

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April 1, 2015

Wild herb and ricotta pithivier

Rose wanted me to call this a pasty, she thought I was being pretentious but I’m sticking to my guns because I think they are a little more refined than a true pasty.  Of course you could make them much bigger if you wanted to use them for a lunch dish or a picnic but these … Continued

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September 8, 2014

Burdock crisps

We cooked these on our Wildfood weekend course this week as an accompaniment to venison and elderberry sausages, wild herb polenta and rowan gravy. They added great flavour and texture. Simple to make and completely delicious, the only problem is not to eat them all before dinner time!! Burdock  Arctium minus A native biennial, taking … Continued

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September 4, 2014

Hedge Jelly

This is a simple recipe to make a wonderfully tasty wild fruit jelly that is great on toast, in cakes or whenever you need a hit of fruity goodness.  We have been doing it for years and it remains a great favourite. The beauty of this recipe is that you can use which ever edible … Continued

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August 12, 2014

Summer berry syrup

Last week we were teaching for the North York Moors National Park on Sutton Bank and making a Wild Summer Berry Syrup for everyone to take home. Wild Raspberries, Bilberries, Elderberries and blackberries made a deliciously fruity syrup to pour over ice cream. Collect some up and have a go at this simple summer treat. … Continued

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July 2, 2014

Meadowsweet Fudge – a Summertime favourite.

Used a lot less than Elderflower this gorgeous plant with its distinctive honey and vanilla scent is well worth searching out. Look out for Meadowsweet growing along field edges, canal sides and in damp areas. It is flowering now and will continue until late summer. You can use it to flavour all sorts of milky … Continued

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May 6, 2014

Dandelion Champagne. A ray of spring sunshine

There are amazing numbers of Dandelion flowers (taraxacum officinale) everywhere at the moment so we thought it would be a shame if we didn’t bottle a bit of the spring sunshine in the form of some Dandelion champagne. You have probably heard of Elderflower champagne and this is made with a similar recipe using the … Continued

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April 28, 2014

How to forage with confidence, a lovely recipe, plus a few photographs from recent foraging day courses.

Enjoy the delicious wild spring greens that are around at the moment. it is absolutely the best time of year for them so here are some common, easily identifiable edibles that will add variety, taste and goodness to your everyday recipes. Foraging should be fun. A relaxing walk to collect a few bits and pieces to add … Continued

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April 24, 2014

Campfire Baba ganoush and a few pictures from our 'Cooking with fire' course.

A very simple recipe this week, but one that went down so well on our cooking with fire course on Monday that I had to put it on here. Especially for Steve. “Just a note to say thank you for a great day on Monday, thoroughly enjoyed the whole day and came away with some … Continued

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December 3, 2013

Hedgerow Fruit Jellies – Great sweets for Christmas gifts

Every year I buy boxes of fruit jellies at Christmas time. You know the ones – oranges and lemons, limes and the red ones that could be any flavour really. This year, I wanted something more personal and healthy and I have come up with great recipe that only takes an hour or so to … Continued

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October 28, 2013

Hedgerow Vodka

Save this recipe for a nice weather day…   What could be better than picking berries, making flavoured liqueurs and sharing them with friends? It is the perfect time to make this simple but amazing liqueur. The recipe is below with photos from last Saturday’s fungi course. Hedgerow Vodka This liqueur is packed full of … Continued

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September 23, 2013

Yorkshire Moorish, acorn, feta and berry pastilla

Following on from the ras el hanout recipe last week and  looking at the wonderful range of wild ingredients ripe for the foraging this weekend I was inspired to make a wild version of another Moroccan classic. The result was this filo pastry ‘cigar’  filled with acorns, cobnuts, feta, elderberries and blackberries. A take on … Continued

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June 17, 2013

Stir fry of wild greens and buds with tamari marinated tofu.

Sometimes simplicity is best.  At this time of the year the wild greens and new buds are crunchy and delicious, perfect for eating in a simple stir fry. Our wild ingredients for this dish were Hogweed buds, Goat’s beard buds, Rosebay willowherb, Thistle stems, chickweed and a few nettles. These were all washed and stir … Continued

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May 29, 2013

Spring flower champagne. Wildfood weekend May 2013.

Spring is in full bloom: wild flowers and blossom are coming out everywhere. We’ve been making the most of them in cordials and syrups, but this recipe for a quick and easy champagne was the one we thought you’d like to try. The people on our wild food weekend course loved it and thought we … Continued

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May 7, 2013

Young, beautiful Beech leaves make a delicious liqueur.

The Beech trees in Yorkshire came into leaf just last week. The people on this weekends Vegetarian wild food foraging course said that I just had to put this recipe on the blog as it is soooo good! It is the perfect time to make this simple but amazing liqueur. The recipe is below with … Continued

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January 16, 2013

Winter's ear !

While all the plants are sleeping under the snow, there is still at least one thing you can harvest in the woods: jelly ear! This funny looking mushroom grows on dead branches but not on any tree, they like Elder and Sycamore, which make it easy to spot (if you know your trees!). Jelly ear, … Continued

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December 12, 2012

Wild flavour for a Christmas dessert

Here is a lovely recipe which combines fruit, spice and cream to make an unusual winter dessert. Elderberries have earthy fruit flavour which is lovely with warming winter spices. If you don’t have any elderberries you could use blackcurrants. Elder Rob is a very old winter tonic made to ward off colds and flu. Usually … Continued

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September 26, 2012

Hedgerow Ketchup

Try this ketchup with rabbit and apple burgers…! If you don’t have any of those to hand it’s good with eggs, cheese or meat. I collected mostly Hawthorn Haws for this sauce, but for variety I added some rosehips, blackberries, sloes, and elderberries. 1kg mixed hedge berries, (mainly haws) 500ml cider vinegar 100ml malt vinegar … Continued

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September 25, 2012

Vegetarian Wild Food Weekend Sept 2012

We had a great vegetarian weekend with Aimee, Ian, Rich, Sasi, Shirley, Therese and Stephen.  We looked at aromatic herbs, roots, berries and fungus. Once more, we cooked some delicious and original meals. We were lucky with the weather and we had great company. Thank you to all of you for coming and hope to … Continued

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September 9, 2012

Wild fruit leathers

Fruit Leathers are an odd thing really – masses of favour packed into a small chewy space. I was inspired by Lydia who brought some along to a day course last week. She had made Blackberry and Apple and Apple and Cinnamon. They were so tasty we decided to try out some hedgerow berries to … Continued

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September 7, 2012

Pontack sauce recipe

Pontack sauce is an old traditional recipe named after ‘The Pontack’s head’  a restaurant in London in the 17th Century. It has a good strong flavour, I think it’s a little bit like HP Sauce. Ideally keep it for a few months before using, as the flavours mellow. It goes especially well with cold meats and game but … Continued

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Recipes for preserves

Preserving the flavours of the seasons is a thing I love to do. Jams, syrups, pickles have a go it’s not hard. Lime Blossom syrup I made this syrup about a week ago. It’s got a really unusual, melony, flavour – I’d say a bit like fruit salad. If you can still find some lime blossom … Continued

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August 7, 2012

Wild flowers of Summer

Last Sunday we ran our first Edible wild flowers masterclass. It was a small but very enthusiastic group. We started the day with a forage around the woods collecting elderflowers, vetches, honeysuckle, white dead nettle, and rose petals. We looked at all the different ways to preserve the flowers and how to infuse the flavours … Continued

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