19th January 2013 A day in today, utilising the Crab Apples found in the hedgerow yesterday, so I’m going to have a go at making something called Verjuice.
This is a technique utilised by celebrity chef and molecular gtastonomist Heston Blumenthal in his 3 Michelin star restaurant the Fat Duck, and works well on the young leaves of Cow Parsley Anthriscus sylvestris to make a visually attractive and tasty edible garnish for that wild food dinner party,
As you know, the Woodland Ways Team are renown for their brilliance at campfire cookery
This sauce goes really well with oily fish such as mackerel or trout, but is good with any seafood and also works well with egg or cheese dishes.
Hedge Garlic or Jack by the Hedge (Alliaria petiolata) is a common plant of roadsides and hedgerows. It is a biennial which means you will find useable leaves all year round tucked under the hedge. When crushed the leaves have a pungent garlicky smell but the plant is actually in the same family of
Here at Woodland Ways our instructors are renoun for the quality of the food that we can serve up with a simple dutch oven, a fire, and a few wild ingredients. Wild food foraging is often seen as bland and dull, mainly involving nettles and soup! But as always we buck the trend and show […]
This recipe was used on our recent Wild Foods and Foraging Weekend