The Recipes

A light, frothy taste of early spring, allowing Allium ursinum to shine

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Cardamine, creamy, tangy young goat cheese, and earthy beet root for February flavour

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Chinese five spice enhances the watermelon rind scent of young, soft Dryads' Saddles

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Hogweed seeds and ginger flavour this warming, spicy, and sticky cake

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Finely ground dock seeds add colour, flavour and lots of fibre to these wholesome biscuits

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Fruity black currant, fragrant elderflower, and woody herbal notes of Ribes sanguineum

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Comforting and wholesome soup using toasted Porphyra and early spring greens and fungi

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One last end of season wild garlic recipe, using sweet caramelised green seed pods 

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Unusual and beautiful carrot marmelade, scented with rose water and hogweed seeds

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If you are a fan of sushi ginger, you must try this simple foraged  floral version

Recipe

Magnificently magenta flowering currant gin liqueur: 

Adult Ribena

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A lemony cross between rhubarb and gooseberries, the flavour of Fallopia is the star here

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Simple, elegant, creamy dessert showcasing the exotic flavour of Hippophae rhamnoides

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Himalayan balsam seeds and dandelion honey feature in this deliciously sticky treat

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Fermented food isn't just gut friendly and delicious, but also far simpler than one might expect

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