Foraging & Flora
Hawthorn
Hawthorn Hawthorn (Crataegus monogyna or Crataegus laevigata) is a versatile foraged plant that can be used in spring, summer, and autumn, with each part having
Author: Paul Ashton
Foraging & Flora
Ground Elder
Ground Elder Ground elder (Aegopodium podagraria), also known as goutweed, is an invasive plant — but when young, it’s a tasty and nutritious foraged green.
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The Croissant – a buttered myth
Croissants – a buttered myth The croissant — buttery, flaky, and wrapped in myth. Like the baguette, its true history is often romanticised, but the
Sterilising jars
Sterilising your jars properly is essential to keep your preserves fresh and safe. Here’s how to do it using a standard oven.
Foraging & Flora
Rowan / Mountain Ash
Rowan/Mountain Ash Rowan berries (Sorbus aucuparia) are safe to eat when cooked, and Rowan jelly is a traditional preserve in Northern and Central Europe. The
Velvet Shanks
Velvet Shanks Velvet Shank (Flammulina velutipes)One of the few mushrooms to fruit in cold weather (late autumn to early spring). Found in tight clusters on
Griddled Halloumi with Charred Sprouting Broccoli & Chickpeas
Griddled Halloumi with Charred Sprouting Broccoli & Chickpeas Ingredients: Halloumi, sliced and pan-fried or griddled Chickpeas, sautéed with garlic, cumin, smoked paprika Sprouting broccoli, grilled
The Baguette – The Myths and the Truth
The Baguette – The Myths and the Truth The baguette, that iconic long, crusty French loaf, has a history that’s more complex and modern than
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The story of Ciabatta – a very short history
The story of Ciabatta – a very short history Ciabatta as we know it is a modern invention (early 1980s), Italian rustic breads with similar
Worcester à la Française
This can only be described as a French twist on Worcestershire Sauce, using ingredients available in France (and clearly the main ingredient is not even