Our northern woodlands, hedgerows, fields and seashores are nature's larders, offering bountiful supplies of fresh, free and healthy produce. When I was younger I used to love foraging for my own food, but over the years I guess I've found it easier to visit the supermarkets. The Covid 19 lockdowns encouraged me to start searching again for these treats and remembering (plus sourcing) the best ways to prepare and cook them.
All recipes have been simply made in my kitchen without the need to buy extra bulky equipment. For this reason, and following a disastrous 2020 attempt to make nettle beer, I shall be leaving wine and beer making to the enthusiasts! Also I won't be using fungi because I only intend to use plants that are fairly widespread and quite easily identified.
IMPORTANT: Please do any necessary research and be totally confident that you can correctly identify any plant before you attempt to eat it.