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

Read More
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

Read More
June 8, 2018

Rose petal cordial

Here is the recipe for an amazingly fragrant summer cordial - you can start it now and enjoy it in just a few days :)

This delicious cordial is so easy to make and is ready in just two days. You can use any well flavoured rose petals, my favourite is the Japanese rose, Rosa rugosa, it has the flavour of Turkish delight!  The finished drink is gorgeous mixed with water but you could try soda with it, use it … Continued

Read More
Load More