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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October 20, 2015

One Day Autumn Preserves course

Course description Preserving hedgerow berries has been a household occupation for hundreds – if not thousands of years! On this course we show you the different berries to be found, which ones are particularly good to preserve and how to do it. We will make a range of preserves, some using a mixture of hedgerow … Continued

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September 7, 2012

Pontack sauce recipe

Pontack sauce is an old traditional recipe named after ‘The Pontack’s head’  a restaurant in London in the 17th Century. It has a good strong flavour, I think it’s a little bit like HP Sauce. Ideally keep it for a few months before using, as the flavours mellow. It goes especially well with cold meats and game but … Continued

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