Recipes

A wooden bowl full of foraged sloe berries

Foraging for Sloes

An incredibly sour fruit, but a favourite among gin makers, Sloes are a common sight among the hedgerows during the Autumn season, and a popular wild edible.

A plate of three sakura onigiri, which are decorated with pickled cherry blossoms and nori.

Pickled Cherry Blossoms and Onigiri

This recipe is a wild take on a traditional Japanese favourite; it takes a few days, but results in a deliciously sweet and tangy flower which can be used in a variety of different ways.

Hogweed and Orange Shortbread

A wild take on a traditional flavour combination, these Orange and Hogweed shortbread biscuits have a wonderful festive flavour.

Pickled Wild Garlic Seeds

The blooming of the Wild Garlic flowers signals the end of their season but there is one final part of the plant that we can make use of.

Wild Garlic Scones

A deliciously wild take on a savoury scone, using just a few fresh Wild Garlic leaves, perfect warm and fresh from the oven.

Crafting Herbal Salves

Herbal salves can have so many different benefits, depending on which herbs you choose to use, and are so incredibly simple to make.

Nettle and 'Honey' Cake

Nettle cake is sweet and delicious, and wonderfully green all the way through. This recipe uses Dandelion 'honey' syrup as an alternative.

Rosehip Mince Pies

Mince pies have a long history almost as rich as they are, this recipe is a wild take on the traditional ingredients, using rosehips.

Crafting Elderberry Syrup

Classic Elderberry Syrup should be a cupboard essential for Winter, a simple recipe which brings a great many health benefits.

The Cramlington Forager

Here I share my own recipes which I use to make the most of seasonal wild food. You'll find handy foraging guides and plant profiles to help get to know the plants which grow all around us, and to start you down your own foraging journey.