Taste the Wild Blog

June 1, 2018

Wild Garlic Kimchi

Fermented wild garlic with Korean chilli

  This is such an amazing way to preserve wild garlic.  Not only will it keep for months and months the lacto-fermentation process adds oodles of tangy acidity creating a truly delicious product. As well as being totally tasty, it is great for you too! It is  full of lovely lactobacillus that really will help … Continued

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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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June 23, 2017

New! Healthy eating Wild food course at Taste the wild.

We are very excited to be teaming up with healthy eating author Hanna Sillitoe to run an inspirational course showing how to include Taste the wild’s favourite wild foods in super healthy ‘Free from’ recipes. Hanna is the food blogger behind the website www.mygoodnessrecipes.com which gained a worldwide following when she began sharing her journey … Continued

New! Healthy eating Wild food course at Taste the wild.
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