Cooking with wild ingredients is about experimentation and messing about with whatever you find. I’ll be honest, not all of it tastes great, but it is all natural and healthy. So the way to do it is to be playful and integrate new things into old favourites.
Sticky Willy Juice!
Simply place some cleavers or sticky willy into a bottle with water, leave overnight and then have a glass when you want. Probably best to change the water and put in fresh cleavers every two or three days.
Wild Garlic Pesto
You can’t escape wild pesto this time of year so in the words of Uncle Monty ‘Give into it Boy’… and so here’s my take on the annual classic.
Salt’n’Vinegar Pheasant Goujons
This is a lovely simple, lazy snack to go with a glass of fizz at the start of an evening, or just pig out on watching a movie. I’ve served them with wild garlic pesto cream cheese but you can use any sauce. Sriracha is a good alternative or even ketchup.
Honey and Catkin Energy Balls
Nutty, oaty, sweet and moorish, chuck a few of these in a blob of creme fraiche and sit on your balcony like a sanctimonious bastard knowing that you’re eating tree seeds for breakfast.
Forager’s Soup
A soup you can make all year round depending upon what plants are available. So it may change it’s character but it’s always welcome, delicious and healthy
Sloe Gin
There are few wild treats that can match the sheer flavour explosion and utter delight of sloe gin. It’s so easy a monkey could make it (but definitely not drink it!).
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