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.

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.

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...