Six foraged cocktails to see you through the summer
Some inspiration for you to go wild with your summer mixology
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Wild Food Foraging Recipes
These foraging recipes serve to offer a little inspiration for things to make with wild food and edible ornamentals. This backs up information given on foraging courses led by The Foraging Course Company.
These online guides are a new feature, so are constantly expanding. Keep checking back for more as the season progresses!
When foraging for food, it is vital that you are 100% sure of your identification.
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
Sloe, apple and rosemary jelly (for cheese)
Works perfectly with cheese
Hen of the woods gratin
A comforting and moreish dish
Wild mushroom and sweet chestnut pâté
A rich and smooth vegan starter
Uszka (porcini pierogi) with borscht
A traditional Polish dish
Chinese-style shredded Giant Polypore pancakes with plum sauce
A foraging twist on an oriental favourite
Blackberry and sloe gin sorbet
This sorbet is so simple to make yet so tasty
Smoky blackberry ketchup
A show stopping sauce that works well with barbecued meats
Rosehip Jam
A wonderful tasting jam made from luscious hips
Rosebay Willowherb Jelly
A fruity, floral jelly with a divine pink colour
Himalayan Hooch
A delightfully fizzy alcoholic drink created from an invasive plant
Southern Fried Giant Puffball
The perfect way to cook puffballs
Nettle seed and dandelion honey Lammas bread
A fresh, sweet bread
Damson Ketchup
Often used to make sweet preserves and puddings, Damsons also make a fine ketchup. It works particularly well with chips!
Elderberry Jelly
With a deep berry flavour, Elderberry Jelly is an excellent way to preserve the fruit of the Elder. Easy to make from a usually abundant ha
Elderberry Capers
If you are anything like me, waiting for fruit to ripen can seem like an age. However, elderberries offer the opportunity to create tasty ca
Elderflower Champagne
A wonderfully refreshing and slightly alcoholic fizzy drink made with the flowers of Elder. Definitely something for all foragers to try
Elderflower Jelly
This delightful and delicate jelly allows the wonderful flavour of Elderflowers throughout the year. It is delicious on hot toast or with...
Foraged Fruit Vinegar
When it comes to preserving foraged soft fruits and berries, most people think of jams, jellies and syrups. However, fruit vinegars are a...
Foraged Syrups
What an amazing week I had running foraging workshops and cookery demonstrations. Foraged syrups were extremely popular - I share my...
Hawthorn Ketchup
One of the nicest ways to use Hawthorn is to create a delicious savoury ketchup
Nettle cordial
Many people think of common or sting nettles as a savoury green, but they make the most wonderful and refreshing cordial
Rowan Jelly
The bitterness of Rowan's berries comes through in this jelly along with a wonderful flavour development of sweet through sour, bitter and f
Wild Garlic Pesto
A simple pesto that can be used on crackers or as a sauce base
Wild Mushroom Pate
An easy, delicious pate using a few foraged wild ingredients in addition to mushrooms. Can be made vegan or vegetarian
Wild Mushroom Soup
What better way for a forager to warm up on a cold winter's day than with a delicious mug of soup made from their forged mushrooms
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