Recipes
Here is a small selection of some of my favourite recipes. You can view and download PDF versions of all of them. Be sure to check back as we will be updating and adding to them on a regular basis
Blackberry Ketchup
There are so many possibilities for the humble blackberry (Rubus fruticosus).
Here is my take on a savoury sauce/ketchup.
Blackberry Syrup
Blackberries (Rubus fruticosus) are abundant in the hedgerows in early August - mid September.
Magnolia Petals
The first time I tasted these petals I was blown away by their perfumed ginger like flavour with the texture of chicory.
Wild Garlic Pesto
Wild garlic or Ransoms (Allium ursium) is truly one of the most versatile spring herbs with its mild garlic flavour. The stalks, leaves, flowers and green seed pods can all be used and increase in garlic intensity from leaf to green seed pod!
Wild Garlic Oil
As wild garlic leaves have a mild, sweet garlic flavour they produce a vibrant green coloured oil. The process is the same as for chive oil and can be combined with either rapeseed or olive oil.
Pickled Wild Garlic Buds
Wild garlic buds have a mild garlic flavour and once pickled are sweet and crunchy.
Wild Garlic Capers
There are always more uses of Wild Garlic than you think. Why only use the leaves, buds and flowers? Why not pick the green unripe seeds too?
A crisp, intensely garlic flavour which ‘pop’ in the mouth.