dulse. And while you’re there, look out for the prickly bushes of sea buckthorn, which grows naturally all down the coast. The berries are face-puckeringly tart, but they taste great once the acidity is tempered in an ice cream or a drink. ‘The law states that as long as you’re foraging for your own use, it’s fine to take fruit, flowers, fungi and foliage from the wild, but that doesn’t include roots,’ says Chris. ‘Once you uproot something, it becomes theft. A good rule of thumb for foragers is that if you walk away from an area where you’ve been, does it look like anyone has been there and taken anything? If not, great. You want to make little or no impact on the eco system.’ If you fancy trying your hand at foraging, but would rather be guided by an expert, booking onto a course is your best bet. Chris’s company Taste the Wild runs one-day foraging courses from its private woodland in North Yorkshire, as well as venturing to Robin Hood’s Bay for some coastal treats. Or try Leeds-based Lisa Cutliffe’s Edulis Wild Food she leads guided foraging walks around Yorkshire. But if donning your waterproofs and rooting out your own mushrooms sounds a bit too much like hard work, you can sit back and enjoy the fruits of someone else’s labour by visiting one of the many restaurants in Yorkshire with a focus on foraged food. Tommy Banks’ Black Swan at Oldstead and Roots York are well known for their foraged fare and homegrown produce. Elsewhere, try Grantley Hall in Ripon or Samuel’s Restaurant at Swinton Park where the chefs have been trained in foraging by Chris Bax. (rootsyork.com) (grantleyhall.co.uk) (swintonestate.com), LOOK TO THE SKY BELOW LEFT: The Black Swan chicken, courgette and hen of the woods mushrooms ‘There’s some great birdlife to be seen in Yorkshire in October,’ says the RSPB’s Sydney Henderson. ‘Starlings begin to gather before their large-scale murmuration spectacles later in the year – thousands of birds all swooping and diving in unison. It’s completely breathtaking. RSPB Old Moor in the Dearne Valley is a good spot to see them. ‘A great variety of ducks that breed BELOW: Nature’s best at The Black Swan: beetroot, horesradish, nasturtium (rspb.org.uk) (tastethewild.co.uk) (eduliswildfood.co.uk); (blackswanoldstead.co.uk) CHRIS BAX’ RECIPE FOR SEAWEED TARTAR SAUCE Ingredients 50g of chopped mixed seaweed (Gutweed, Sea spaghetti, Dulse, Sea lettuce, Pepper dulse) 4 tbsp mayonnaise Lemon juice to taste. Method Mix all the ingredients together and serve with white fish. Chrs and Rose Bax run foraging courses in the Yorkshire woodland and are experts in the subject Wood sorrel foraged by Chris and Rose Bax 38 Yorkshire Life: October 2020
© PressReader. All rights reserved.