Six foraged cocktails to see you through the summer
Some inspiration for you to go wild with your summer mixology
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Crispy poached egg with mousseron, peas, bacon and a dijon dressing
A small but worthy edible deserves gourmet treatment
Beech leaf noyau
Young beech leaves make an unexpectedly complex liqueur
Cheese soufflé with watercress sauce
A versatile sauce that makes good use of this water-loving plant
Elderflower Turkish delight
This recipe adds a gourmet twist to the classic sweet
Lime leaf dolmas
Stuff the mature leaves for a wild take on classic mezze
How to: dandelion coffee
Roasted dandelion root makes a drink uncannily like the real thing.
Dandelion honey loaf cake
A moreish way to use up dandelion honey
Dandelion honey
One of the must-makes of the foraging year
Common hogweed shoot and whipped feta tarts
Showcase one of nature's best-kept gourmet secrets
Rose petal kulfi
This easy frozen dessert captures the essence of summer
Flowering currant panna cotta
These heavily-scented blossoms add a unique flavour to desserts
Gorse custard tart
Gorse's coconut scent adds an exotic twist
Wild garlic and mushroom lasagne
An indulgent way to make use of wild garlic pesto
Wild garlic and pea ketchup
You just need simple ingredients to make this vibrant spring condiment
Nettle crisps
A quick and easy way to enjoy this super-nutritious plant
Classic stinging nettle soup
This vibrant soup will give you a nutritional boost this spring
Nettle pakoras with wild garlic raita
These pakoras show off this abundant plant at its culinary best
Three-cornered leek and cheese scones
This recipe is quick and easy crowd-pleaser
Hot and sweet grey oyster mushrooms (beoseot gangjeong)
A Korean banchan using grey oysters to make an authentic spicy side dish
Catalan-style trooping funnel stew
A rustic and earthy flavoured stew
Nesselrode pudding
A popular Victorian dessert
Winter chanterelle marmalade
An unusual but tasty preserve
Hot and sour cauliflower fungus soup
A warming and delicious dish
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