Category Archives: Cooking

Elderflower syrup and elderflower cordial

As mentioned in this post here, elderflowers are in season and fill the air with their majestic, yet delicate smell. Best picked on a sunny day, the flowers should be shaken to free all the beasties from them and then prepared into a syrup and cordial. The process for elderflower syrup and cordial is theContinueContinue reading “Elderflower syrup and elderflower cordial”

Asian chicken mushroom soup with caramelised hogweed and lactofermented wild garlic

During my foraging walk at the REwilding’s grounds the other day, I found some really tender and beautiful hogweed shoots that I took home with me to play with. Now I already know that hogweed is really tasty just fried in butter with lemon zest and chilli, but today I wanted something different. Also today,ContinueContinue reading “Asian chicken mushroom soup with caramelised hogweed and lactofermented wild garlic”

Magnolia pickles

On a recent walk I was lucky enough to find a beautiful, blooming magnolia tree overarching the fence and into the road. The petals were adorning the surrounding grass and it was a great chance to take some petals to make something I have been itching to do for a long time- magnolia pickles. MagnoliaContinueContinue reading “Magnolia pickles”

Common Hogweed in chili and lemon zest butter

This is a short, easy and incredibly delicious recipe for Common Hogweed, AKA cow parsnip and Heracleum sphondylum. Growing everywhere this time of the year, it means that after correctly identifying it, you can gather as much as you want without feeling guilty. Fellow forager Mark Williams said that it tastes delicious without needing evenContinueContinue reading “Common Hogweed in chili and lemon zest butter”