Spring | Cramlington Forager

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.

Foraging for Wild Spring Greens

As we head into Spring, there is soon to be an abundance of delicious wild greens pushing their way through the frozen earth. Here is a...

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.

Foraging for Stinging Nettles

Stinging Nettles are not everyone's first thought when it comes to wild edibles, but they are one of Nature's most under-rated super foods.

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.

Nettle and Wild Garlic Soup

A fresh and delicious combination, this soup is my go to for a little comfort on rainy Spring days. Using only a handful of ingredients,...

Wild Garlic Pesto

A wonderful introduction to cooking with wild food, wild garlic pesto is simple but delicious recipe, that is a staple come Spring for...

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.