Taste the Wild Blog

The orangey citrus aroma of roasted  Hogweed seeds works incredibly well with root vegetables and this recipe uses them to spice up a delicious warming soup, perfect for the chilly days of Autumn Hogweed spiced sweet potato soup  serves 4 Ingredients 2 large Sweet potatoes, peeled and roughly chopped 1 Red onion, roughly chopped 1/2 Tsp Chilli … Continued

We served this last weekend with smoked beetroot, curd cheese and potato bread. It makes a delicious light lunch served like this but it would be equally good with a succulent piece of fish. Great flavours and colours. Give it a go. Sweet pickled wild vegetables For the pickling liquor Cider vinegar (I like Aspall’s … Continued

We have made this soup on recent foraging courses in our wood and chef Chris Parry adapted it for our recent ‘foragers supper’ at the Exeter Arms in Derby  The recipe is here along with photos from the event in Derby and the recent vegetarian wild food weekend course. Hogweed spiced sweet potato soup – serves 4 … Continued