Although the wild garlic is only just starting to peek above the chilly soil, I cannot help myself but start planning all the things I will be making from this pungent plant over the next couple of months.
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All articles filed in writing
Wild Miso Soup
Frost clings to the mornings, glittering in the rising sun. Yet even now spring waits in the wings, ready with a prompt. Deep in the woods, wild garlic begins to poke slim green fingers at the sky, beckoning in warmer days. In the damp sheltered corners of fields and under hedgerows, diverse edible greens cluster,…
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Winter Warmer
This recipe is, by my own admission, a bit of a faff. But it is very tasty, and I found the process so enjoyable I couldn’t resist sharing it here.
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A Year in the Garden
Last year I was approached by a publisher about writing a book. A kind of guide to the things I am doing here, separated into sections – a year in the garden, and year with the bees, a year of wild food, etc. This was to be a narrative, interspersed with recipes and more practical…
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Flavours of the Forest
The flavour of dried ceps and other boletes is altogether different to the fresh mushrooms. Deep and dusky, it speaks of forests and earth, of leaf litter and moss. To me, it is one of those special ingredients, along with things like butter or vinegar, that can transform a dish from the mundane to the magnificent.
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Winter Chanterelle Tagliatelle
It is very cold, and mist curls through the bronzing leaves of the forest canopy, turning trees into hulking shadows, half-hidden keepers of old secrets. The feeling in my fingers is gone. Dewdrops collect in my beard and eyebrows, and I cannot feel my nose. I am shivering, and somewhat lost, but I do not…
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On Chestnuts, Oyster Mushrooms, and Ancient Mutants
One of the attractions of foraging is that it is possible to find flavours and textures that are unavailable in the shops. Most wild mushrooms are so complex in their relationships to the land, to the other organisms that share that space, that they are difficult or impossible to cultivate. You might find penny buns…
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The Hedgerow in Autumn
The greens of summer fade toward the golds and rusts of autumn. This morning is a dim one, with thin mist curling across the meadows. The sun breaks the horizon. The mist takes on colours, hazing pink and orange as its fingers reach across the land. More rain is promised. Grey clouds hang fat and…
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An Autumn Lunch
After a long hot summer here in France, autumn has finally arrived. The sun has calmed its fury, and retired behind the clouds. Rain is forecast and will be relief to the wildlife and the farm animals alike. Three young roe deer flit daily across the fields behind the house, buzzards and kites fill the…
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Capturing a Taste of the Wild
An early lesson I learned when I began foraging was this: there is a difference between “you can eat it” and “you should eat it”. Depending on your tolerance for bitterness, hairiness, or astringency, there are some wild foods that are technically edible but also technically horrible. Conversely there are some incredible and unique ingredients…
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