PICK YOUR OWN

A foolproof guide to foraging

‘Wherever you are, reading this, you are probably just a short walk from a source of wild food,’ writes the forager and horticulturalist David Hamilton in Where the Wild Things Grow. The intricately illustrated guide details how to identify and prepare ingredients from mulberries and mallows to pennywort and woodland mushrooms. Along the way, Hamilton reveals his trade secrets and tricks. ‘Garlic is at its best in the early spring, but it’s not the only bounty around at this time,’ he advises. ‘Also look out for ground ivy, whose hoop-shaped leaves make a delicious, complex, smoky-flavoured herbal tea.’ Your next meal may be just around the corner, if you know where to look… mh ‘Where the Wild Things Grow’ by David Hamilton (£20, Hodder & Stoughton) is published on 29 April.