FOUR INGREDIENTS TO FORAGE

You’ve probably been out blackberry picking in late summer, but there’s plenty more free food out there! Here are a few useful ingredients for your larder.

 NETTLES. Well, at least there’s no mistaking these for anything else! Choose young, green leaves and wear gloves to handle them so you don’t get stung. These can then be cooked and treated in the same way as spinach – make them into soup, add to curries, or substitute for the spinach in spinach and feta pie!

 COBNUTS. These are a type of hazelnut, and they’re ripe and ready to eat in early autumn. They can be eaten raw, or crushed up and toasted, and make a good pairing with duck or venison.

 WILD GARLIC. Also known as ‘ramsons,’ you’ll find plenty of this growing wild in deciduous woods during spring. It’s easy to spot – because it’s easy to smell! It’s got a softer smell than garlic, more like chives, and it’s delicious chopped up and stirred into soups, risottos and omelettes.  ELDERFLOWER. Elder trees flower in June, and their fragrant flowers can be made into cordial or ‘champagne.’