This chocolate slab is a great way of using your alcohol soaked fruit left over from making damson gin. It also works well with sloes! Continue reading
Deceptively simplistic, the baked apple is probably my favourite pudding of all, both sweet and seasonal. I’ve given this one a seasonal twist with the inclusion of mincemeat. Continue reading
Give it a go; simply mix a handful of pine needles in a jar with some caster sugar, leave until Christmas and then enjoy by sprinkling over your fresh home made mince pies before eating them. Continue reading
Pine Needle Vinegar has a deep aroma and is great served with fish. It makes a great addition to your foraging recipe collection, too. Continue reading
Crab apple liqueur is a great way of infusing the strong appliness of crab apples into an alcohol which you will be enjoying well into the winter months. Continue reading
For some reason this year the hedgerows are bursting full of juicy berries – everything from sloes to rosehips – and I can’t for the life of me figure out why more people aren’t out there picking them. Think about … Continue reading
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Picking wild fruit and berries is a great way to get free and delicious food, many types of which you just can’t buy in the shops. Read this article for help to confidently identify all the edible varieties. Continue reading
Rowan Berries make a delicious jam or jelly. And how about infusing in vodka to make Rowan Schnapps?
Rosehips contain 20 x more vitamin C than citrus fruit and they don’t cost a penny. What are you waiting for? Continue reading
Sea Buckthorn - in season now, the delicious juice makes picking these little berries well worth braving the sharp thorns!
