Taste the Wild Blog

July 26, 2020

Bannock Bread – SHETLAND – Cooking on the Edge of the World

Bannocks are a Shetlandic staple. Since the book dedicates ten pages it, I thought I'd follow some instruction.

Cooking bread without yeast and over fire takes 10 pages of this great book by father and son,  Tom and James Morton. It’s not just a recipe book. It’s a book about place, culture and community spirit. Shetland’s food stems from survival and this book takes you on a journey around Shetland and the people … Continued

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July 19, 2020

We’re Good to Go

Throughout, the outdoors has been seen as the safest place to be!

Taste the Wild Covid Secure Statement Taste the Wild is fully committed to safeguarding the health and safety of our course participants and instructors. We are aware of and comply with the Government’s advice, Public Health England and the Health and Safety Executive guidance. • We have carried out a comprehensive COVID-19 risk assessment and … Continued

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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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