Blackened Salmon, Cous Cous with Tagine Vegetable
A vibrant, spice-led dish combining pan-blackened salmon with a Middle Eastern twist, served with fluffy couscous and rich vegetable tagine. The tagine vegetables are enriched
Author: Paul Ashton
Basics, sauces and ingredients
Scarlet Elf Cups
Scarlet Elf Cups Preparation: Clean thoroughly brushing off any woodland debris.Blanch for 2 minutes. They will hold their colour and provide texture and decoration Recipes
Foraging & Flora
Roasted Oyster Mushroom Soup
A woodland mushroom soup with deep roasted flavour. Roasting oyster mushrooms concentrates their flavour and gives this soup a rich, savoury depth. A small potato
Jelly Ear Soup with variations
Jelly Ear Soup with variations Jelly Ears are foraged from dead wood in early spring.Jelly ear mushrooms bring something a little different to soup. Their
Woodland salad
Scarlet elf cups (Sarcoscypha coccinea) are mild, slightly mushroomy, visually stunning. Jelly ears (Auricularia auricula-judae) have little flavour but a beautiful, silky bite. Together: colour
Basics, sauces and ingredients
Pickled Scarlet Elf Cups and Jelly Ear Mushrooms
The jelly ears take on the pickle beautifully; the elf cups hold their shape like edible petals.
Jelly Ears
Jelly Ears (Auricularia auricula-judae)
Cucina Povera
Cucina Povera Cucina povera — literally “poor kitchen” — is not about lack, but about making the most of what you have. It is a