Taste the Wild Blog

September 11, 2017

Sea Buckthorn Sauce can be used on its own or as an ingredient for other recipes…the creamy Sea Buckthorn Posset below is delicious.

This unusual sauce has the flavour of lemon, passionfruit and peach all rolled in to one. It is sweet, sour and tart lending its self to creamy desserts or to rich savoury dishes.

Sea Buckthorn Sauce – makes approximately 180ml • 125g Sea Buckthorn berries • 1tsp maple syrup or sugar syrup • 120g sugar Put the berries in to a small pan with a teaspoonful of maple syrup or sugar syrup, cook gently for half an hour until the berries are very soft and pulpy. Press the … Continued

Sea Buckthorn Sauce can be used on its own or as an ingredient for other recipes…the creamy Sea Buckthorn Posset below is delicious.
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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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August 2, 2017

Extra One Day Foraging Fungi Course

Due to high demand we have scheduled an extra ‘One Day Foraging Fungi’ course. It’s on Sunday 29th October and will be held at our woodland barn near Boroughbridge, North Yorkshire. There is one small difference between this and our usual fungi courses and that is that we will be collecting our fungi from our … Continued

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