A selection of wild recipes from the Family Foraging Kitchen.
It is inevitable that, as we continue to cook with wild ingredients, sharing our dishes and ideas with others, recipes are created.
Here is the place we share those recipes, showcasing the wonderful flavours and concepts that come from the Cornish landscape.
Wild primroses' (Primula vulgaris L.) flowers and leaves are delicious in salads. Only collect the small young leaves as the larger and older they become, so do their bitterness.
This pasta recipe is designed for fresh nettles. You'll see I use no egg here like some fresh pasta recipes. The reason is because I think it’s an unnecessary ingredient expense when it's so delicious! And it's so simple - you don’t need any fancy gadgets or pasta...
This is a great way to utilise stale bread or bread that’s coming up to its sell by date. We waste 900,000 tonnes of bread every year in the UK. This equates to around 24 million slices, or 1 million loaves, every day.
‘Cheesy Pesto Pasta’ is a dish my kids request every week without fail. However, jars of pesto are not cheap. Making your own is super easy and remember that pesto is a concept – not a recipe! You can use any wild green in place of the classic ‘basil’ and pumpkin...
At the time of publication, the cheapest packet of instant noodles can be purchased for 25p. This economic cupboard staple can save my meals just before a pay day!
This recipe is about rethinking perceived value. Lentils have been considered both a peasant food and a delicacy. Similarly, dock leaves, which we now tend to overlook, were a staple for our Cornish Celtic ancestors and, in this recipe, will remove the price tag of...
Leftover rice? There is no need to throw it away. Cooked rice is so versatile and shouldn’t be left to go to waste. Simply stretch it into another great family meal.