From Hedgerow to Plate
Wild Food Recipes
Seasonal recipes using foraged and wild ingredients — simple enough for beginners, inspiring enough for chefs.
Wild Game pie and Sloe Gin Jelly
Chris's excellent wild game pie with Sloe gin jelly makes a great lunch or supper for the Christmas holidays.
Wild chicken pie
Wild chicken pie using Chicken of the woods, Dryads saddle and St George's mushrooms.
Wild Garlic and Vegetable broth
Simple, Healthy and Delicious: once you have found a few Wild Garlic leaves this broth only takes 20 minutes.
Wild Garlic Kimchi
This is such an amazing way to preserve wild garlic - not only will it keep for months the lacto-fermentation process adds tangy acidity.
Elder Rob Ice cream
A lovely recipe which combines elderberry fruit, spice and cream to make an unusual winter dessert.
Tibetan momos with wild greens
A Tibetan dish that we love. You can put all sorts in momos from nettle and cheese to wild garlic leaves.
Stag's-horn Sumach recipes - Sumac lemonade and Sumac dip
My Plant of the moment - Sumach. The Stag's-horn Sumach has unusual dark red velvety fruit that we harvest to use as a lemony flavouring.
Wild herb and ricotta pithivier
Rose wanted me to call this a pasty - but these are a little more refined. Perfect for a starter with dressed salad.
Sweet Cicely sorbet
The intense aniseed scent of Sweet Cicely is captured in this simple sorbet recipe.
Wild herb Dukkah
Dukkah - a crunchy mix of herbs, seeds and nuts that makes dipping delicious. This simple version uses nettle, wild garlic and sumac.
Blackberry vinegar
Wild Raspberry and Blackberry vinegar were the unexpected stars of the preserves session.
Wild garlic vichyssoise, Parmesan cream and Wild garlic oil
A cool soup for a warm day! Wild garlic vichyssoise, Parmesan cream and Wild garlic oil.
Summer berry syrup
Wild Raspberries, Bilberries, Elderberries and blackberries made a deliciously fruity syrup to pour over ice cream.
Sweet pickled wild vegetables
Delicious served with smoked beetroot, curd cheese and potato bread - equally good with a succulent piece of fish.
Wild fruit leathers
Fruit Leathers are an odd thing really - masses of flavour packed into a small chewy space.
Easy Mushroom tart
Beautiful mushrooms in a tasty puff pastry tart - quick to make and went down a treat.
Seaweed scones
Seaweed scones with cream cheese and smoked salmon - a great marine flavour hit.
Seaweed and lobster broth with chilli, ginger and garlic
Seaweed adds so much taste, texture and nutrition to seafood broths - even without the lobster this can be a great little soup.
Wintercress soup and Wintercress Momo
Wintercress, Barbarea vulgaris has been at the top of our menu over the last week.
Wild Vermouth
We used some wild botanicals to produce our own vermouth style fortified wine.
Yorkshire Masala Chai
In November The Guardian published an article on how you could beat the cold this winter - but my favourite Masala Chai wasn't included.
Alexanders fish stew
Alexanders grows near the coast and adds a wonderful celery-like flavour to fish dishes.
Sorrel, onion and potato pierogi
Polish dumplings flavoured with wintery Common Sorrel from the banks of the River Swale.
Wild garlic and Nettle gnocchi with brown butter and ricotta
Packed full of goodness and flavour - these quantities serve 2 massive portions.
Elderflower and Apple pudding
Elderflower and Apple pudding - serves 4.
Smoked venison sausage campfire cassoulet and Wild mushroom Orsotto
Great Wild food foraging weekend course with lots of mushrooms, lots of game and great fun!!
Simnel cake with candied Primroses
Winter is officially over. Beautiful Primroses are brightening the garden and we thought we should enjoy eating a few too.
Strawberry and Elderflower jam and Rose petal jelly
Strawberry and Elderflower jam and Rose petal jelly from our first Edible wild flowers masterclass.
Yorkshire Moorish acorn, feta and berry pastilla
A wild version of the Moroccan classic pastilla - filo pastry cigars filled with acorns, cobnuts, feta, elderberries and blackberries.
Rose petal ice cream
If you love Turkish Delight and you love Ice cream, you've got to try this.
Bannock Bread
Cooking bread without yeast and over fire. A staple across Scotland, now largely confined to Shetland.
Indian inspired Wild Hara Bara
Inspired by Hara Bara Kebab from the amazing Prashad restaurant near Bradford, recreated with wild flavours.
Patxaran
This is a very complexly flavoured alternative to sloe gin that I first drank in a beautiful hunting lodge in the Spanish Pyrenees.
Duck Ham with wild winter herbs
A beautifully cured duck ham using wild ground ivy and douglas fir needles.
Rose petal cordial
This delicious cordial is so easy to make and is ready in just two days.
Thai style fish and seaweed broth
This recipe follows a relaxed principle - we're after different textures and flavours not particular types of seaweed.
Sea Buckthorn and Aperol Spritz Granita
This bittersweet granita is a perfect summer cooler.
Rosehip syrup
Rosehip syrup made mid October when the rose hips are as red as possible.
Rhubarb, Gorse Flower and Mascarpone Cake
If you've never tasted Gorse flowers and you see some, pick a couple of handfuls and celebrate Spring with this fabulous cake.
Salt marsh vegetable and brown shrimp stir fry
It is coming to the end of the season for salt marsh vegetables, but we had a great selection this weekend.
Rose Elixir Royale
A gorgeous liqueur based on Emily Han's Hawthorn and Rose elixir.
Sloe and Rosehip Port
A lovely way to use leftover sloes and rosehips from sloe gin - double macerated into port.
Pine Cone Syrup / Honey
This deliciously fragrant syrup is a traditional Georgian and Siberian treat.
Wild Food Weekend - Gorse and Spring Greens Recipes
The Gorse is flowering so well it seemed a good idea to share my recipes for gorse flavoured desserts.
Ras el hanout with foraged spices
Our mix includes some foraged spices that are ripe for harvesting right now.
Salt cured venison with berry sauce
A great little Autumn dish making the most of our delicious local venison and some hedgerow berries.
Seaweed tartar sauce
The quantity and quality of seaweed on the North East coast has been particularly good this year.
Quick cured and marinated mushrooms
When I tried out this recipe from southern Italy I was amazed to find how much flavour you can pack into marinated mushrooms in such a short time.
Hedgerow Ketchup
Try this ketchup with rabbit and apple burgers! Good with eggs, cheese or meat.
Laver risotto with crispy smoked bacon and poached egg
This recipe is Rose's favourite way to eat Laver, it really is a revelation and well worth the cooking time!
Hogweed seed shortbread biscuits
Hogweed seed shortbread - sounds like something from Harry Potter? Make some and see. The sweet spicy flavour of Hogweed seeds goes perfectly in shortbread.
Hogweed spiced sweet potato soup
The orangey citrus aroma of roasted Hogweed seeds works incredibly well with root vegetables.
Pontack sauce recipe
Pontack sauce is an old traditional recipe named after The Pontacks head, a restaurant in London in the 17th Century.
Healthy wild greens pie
Cleavers Galium aperine - 12.7% protein. Nettles - 15.5% protein. A healthy and delicious wild food pie.
Potted Morecambe bay shrimp and marsh samphire risotto
Potted Morecambe bay shrimp and marsh samphire risotto - a wonderful combination of coastal wild ingredients.
May Blossom Brandy and Beech Leaf Noyeau
These liqueurs are so much of the moment you will need to get out there very soon to gather your leaves and flowers.
Wild Garlic Gnocchi with slow cooked Venison ragu
A simple, warming dish that is easy to make and tastes great.
Meadowsweet Fudge
Used a lot less than Elderflower this gorgeous plant with its distinctive honey and vanilla scent is well worth searching out.
Mushroom macaroons with truffled ganache filling
Chocolate with mushroom turns out to be a great, though unusual food combination.
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.
Marigold Marmalade
I know they grow wild in Southern Europe not North Yorkshire, but we love them and this experimental preserve is so nice.
Nettle soda bread
A simple and nourishing wild bread made with stinging nettles.
Hogweed Spiced Pumpkin Tortellini
We have a NEW pasta recipe! Great filled with warming Autumnal vegetables and served with wild herb butter.
Nettle Beer
This year we have developed a new recipe and it beats all the other Nettle Beer recipes we have tried.
Laverbread Tortellini
I love Laver seaweed! This recipe is inspired by a traditional South Wales laverbread breakfast.
Homemade goat cheese
It turned out better than expected - the consistency was something like a boursin or a cheese roulé, very creamy and easily spreadable.
Hedgerow Fruit Jellies - Great sweets for Christmas gifts
Every year I buy boxes of fruit jellies at Christmas time. This year, I wanted something more personal and healthy.
Meadowsweet crème brûlée
Meadowsweet is thriving at the moment and its honey like scent is perfect with creamy desserts.
Elderflower and Rose Champagne
The taste of Elderflower champagne will always remind me of warm summer evenings. Here is a new twist adding the delicate scent of roses.
Ground Elder croquetas
One of our favourite comfort foods. Crispy coated parcels of melting cheese and wild herbs.
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.
Elderflower Champagne
This has got to be one of the best drinks to celebrate the British summer.
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.
Hawthorn and orange fool with Hogweed tuile
This is a lovely simple dessert for Autumn, making the most of the often ignored Hawthorn haw.
Hawthorn blossom pastry dessert
This recipe is inspired by a Lebanese knefe dessert, reimagined using beautiful Hawthorn blossom.
Goosegrass goujons with Wild Garlic tartar sauce
Strips of smoked haddock wrapped in Cleavers, deep fried in chickpea batter and served with a creamy gherkin and wild garlic dip.
Elderflower Cordial
Elderflower Cordial - makes 4 bottles.
Elder Rob
This a great cordial, served hot it banishes winter sniffles and prevents Man Flu.
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.
Elderberry, Blackberry and Apple Spiced Rum
Remove the stalks from the fruit, wash it and gently pat it dry. Now add everything to a large Kilner jar and store in a dark cupboard for around 3 weeks.
For your hip flask - Sloe Gin and Wild Liqueurs
Sloe gin is the classic tipple for your hip flask, but over the last few years we have been making new wild liqueurs.
Evergreen Ice Cream
We served this to a friend last week and he said it was the best ice cream he had ever tasted!
Ground ivy and sea salt focaccia
We made this delicious bread on our Back to basics bread course last week and it was a great success.
Hawthorn Rolls
Like Fig Rolls but with Hawthorn instead of fig. Bright red in the November hedgerows, Hawthorn haws are usually overlooked.
Hawthorn and Mugwort Ketchup
A lovely wild ketchup that's not too sweet. Great with cold meats and game.
Ground Ivy icecream with candied flowers
Ground Ivy, sometimes called Alehoof is one of my favourite wild aromatic herbs. This recipe uses it in a delicate dessert.
Forage for Elderflowers - Elderflower and Orange Cordial
Elderflowers are a seasonal and botanical treasure and one of the most wonderful wild ingredients of the early summer.
Gorse Flower Jelly and Ice cream
The gorse flowers were amazing on our recent trip to Whitby. The recipes are below.
Dandelion and Burdock cordial
A classic foraged cordial using roots from the hedgerow.
Damson, Blackberry and Elderberry Jam
This jam recipe uses the darkest, richest fruits of the hedgerow.
Crab apple Brandy
Not just for jelly! Deliciously tart Crab apples turn a very average bottle of brandy into a luxury tipple.
Dandelion Bhajis and Wild Garlic Raita
We have been making these lovely Bhajis for years, we have even been on Countryfile demonstrating how to do it.
Chocolate cake for wild spirits
A few people have asked me for this chocolate cake recipe. You can choose your own favourite liqueur to add but we use either May Blossom Brandy or Beech leaf Noyeau.
Campfire Baba ganoush
A very simple recipe that went down so well on our cooking with fire course.
Blackberry, Bilberry, Orange and Apple Cake
I made this cake for last weekend's course in Staithes - it's great for baking ahead as it will store wrapped in foil for two days.
Barberry and Chocolate flapjack
Using the tart barberries to cut through the intense sweetness of a classic flapjack. The bitter dark chocolate makes them all the more luxurious.
Bittercress and Cheddar Muffins
Winter has settled in and a lot of plants have died off leaving us little to harvest, but no worries, there are still some greens that persist such as bittercress!
A sweet treat for Easter. Chocolate coated Pine creams.
I can imagine there maybe a few people that will be sceptical that you can produce a delicious sweet from the scent of pine, but I can assure you that used cautiously the flavour of Pine is truly delicious.
Blackberry and Elderberry Wine
Blackberry and Elderberry wine makes 30 bottles.
Blackberry Whisky
Our Blackberry Whisky recipe - if you can still find a few this is a great tipple to fill your hip flask.