Your Guide To Foraging

The Huffington Post | Lucy Sherriff | Posted 19.08.2017 | UK

Foraging for your own food in the wild may seem like a romantic idea, but the practicalities of picking the right berries and avoiding deadly mushroom...

Foraging And Cooking With Wild Seaweed

Fi Bird | Posted 31.05.2017 | UK Lifestyle
Fi Bird

It is a growing trend for the authors of seaweed publication to note that amateur seaweed foragers tend to damage marine and foreshore environments. Such books advocate that we 'buy dried' from professional harvesters and or use seaweed infused in tracklements.

Seaweed In The Kitchen

Fi Bird | Posted 21.11.2016 | UK Lifestyle
Fi Bird

Cut thongweed well below the button to ensure its future growth, and don't be greedy. When cooked this seaweed turns runner bean green. Early in the season sea spaghetti cooks in noodle time. Novice seaweed eaters might try serving sea spaghetti 50:50 with wheat pasta. Fresh thong weed is out of season now but you'll find dried in delicatessens and specialist shops.

Early Spring Flowers and How to Eat Them

Kathy Slack | Posted 11.05.2017 | UK Lifestyle
Kathy Slack

Nothing says Springtime like a posy of flowers. After the seemingly endless grey of winter, early Spring flowers are a welcome splash of colour and life. They look almost good enough to eat. Which is handy. Because with many of them, you can. So hurrah for edible flowers.

Rhubarb and Sweet Cicely Is a Traditional Marriage but Dulse Works Well Too

Fi Bird | Posted 03.05.2017 | UK Lifestyle
Fi Bird

Spring in Britain can be an icy affair but I am always cheered by the bright crimson stems of young rhubarb even its red contrasts the white of snow, as it did recently. Beyond the garden you'll find rhubarb in country lanes and if you are fortunate, you may spy sweet cicely Myrrhis odorata too.

Native or Non Native - Wild Garlic in the Kitchen

Fi Bird | Posted 08.04.2017 | UK Lifestyle
Fi Bird

The countryside in spring brings to mind Hardy's story of Tess of the d'Urbervilles and the concern that the butter had a funny twang as a result of the cows having dined on the leaves of wild garlic - wild garlic has both wild scent and a pungent flavour.

A Savoury Vegetable Cake for Easter

Kellie Anderson | Posted 24.03.2017 | UK Lifestyle
Kellie Anderson

This is an easy and pretty flexible recipe. No nettles? Use all spinach. No wild garlic? Just use one small clove of bulb garlic. And of course use any deeply flavoured mushroom rather than porcini - but if you do you will miss out on the deep umami notes that porcini brings to this.

Wild Spring Greens and Seaweeds

Fi Bird | Posted 16.03.2017 | UK Lifestyle
Fi Bird

Foragers can have a lean time of it over the cold winter months but as the days lengthen, and we hear the distinctive song of the skylark as it hoovers in flight, the forager can fill his or her basket with buds and wild spring greens. The March wind may blow but wild garlic works as well in a dumpling as a sushi style wrap.

O'Douglas Fir, O'Christmas Tree

Fi Bird | Posted 17.12.2016 | UK Lifestyle
Fi Bird

It's a fast growing tree so this will appease those with an eco conscience. America in my opinion does Christmas rather splendidly, be it decorations, films or Nat King Cole in song, roasting chestnuts over an open fire.

Frozen Christmas Jewels - Pomegranates and Sea Lettuce

Fi Bird | Posted 29.11.2016 | UK Lifestyle
Fi Bird

Stir Up Sunday fell on a day when I was on the mainland in my Angus kitchen. As usual I'd left most of the pudding bowls across in the kitchen on the Isle, so in a waste not want not fashion, I packed the excess pudding mix into a container.

Wild About Food

Linda Duffin | Posted 20.11.2016 | UK Lifestyle
Linda Duffin

Like a lot of Brits I'm leery about picking wild mushrooms. Hedgerow fruit, no problem. Wild garlic, absolutely. But in spite of the fact that I often picked field mushrooms with my dad when I was a child, I'm funny about funghi. Too many Agatha Christie novels at a formative age, perhaps, along with a yawning gap of ignorance...

10 Edible Plants To Grow, Forage And Cook At Home

The Huffington Post UK | Georgia James | Posted 13.11.2015 | UK Lifestyle

With foraging schools popping up like mushrooms and wild ingredients creeping into the menus of some of the country’s leading restaurants, the forag...

British Laver and Japanese Nori

Fi Bird | Posted 10.11.2016 | UK Lifestyle
Fi Bird

Hotchpotch Seaweed Sourdough Porphyra spp. or laver is a red seaweed. Although, when you spy laver on rocks, it may look khaki green or even black. ...

Give Your Family a Healthy Free-Range Autumn

Kate Blincoe | Posted 05.05.2017 | UK Parents
Kate Blincoe

Whilst more snuggle time is lovely, it doesn't always help you feel better. You and your children need exercise and fresh air to feel energised and time outdoors in daylight is very important for beating winter blues and helping tackle SAD. So how can you fight that urge to hibernate and keep those kids active outdoors instead?

Yoghurt and Blackberry Crème Brûlée with Hazelnut Twists

Linda Duffin | Posted 10.09.2016 | UK Lifestyle
Linda Duffin

This is a cheat's version of crème brûlée, made with Greek yoghurt rather than a rich eggy custard. It's a no-bake, quick-to-make recipe, which means you can use the spare time to knock up the hazelnut twists (also very speedy) and have a classy-looking dessert on the table in next to no time.

Streams Full of Lily Leaves and Autumn Growth Watercress

Fi Bird | Posted 08.09.2016 | UK Lifestyle
Fi Bird

I call the lochan by the supermarket of the Isle, Lily Loch. It never ceases to amaze me that such an exotic water plant can clog up Uist ditches and lochs. On a day when the sun shines, a lily clad lochan is heart lifting even in the breezy Outer Hebridean wind.

Wild Food Alert

Fi Bird | Posted 24.08.2016 | UK Lifestyle
Fi Bird

Seaweed is being described by some as a superfood, the new kale, but to date there is little evidence based research to support such a claim.This is because until recently seaweed, which is at the bottom of the food chain, has not been considered worthy of research funding.

Best Foraging Plants to Use in Cooking with Recipes Suggestions

Paola Bassanese | Posted 10.08.2016 | UK Lifestyle
Paola Bassanese

Where do you stand on using foraged foods in cooking? Whether you are completely new to foraging or a foraging enthusiast, sometimes taking home some carefully-picked edible wild plants (and after even more careful identification), the question is: how to use foraging plants in cooking?

The Considerate Forager

Fi Bird | Posted 04.08.2016 | UK Lifestyle
Fi Bird

I harvest wild edibles for my own breakfast, lunch and supper table. A little here, a little there, and never more than a sixth of what's on offer. I ensure that plenty is left for the birds and bees. Common sense dictates that picking every summer elderflower in sight, doesn't bode well for elderberries in the autumn.

Why Do We Need to Compare Dulse, a Sea Vegetable to Bacon That Comes From a Pig?

Fi Bird | Posted 17.07.2016 | UK Lifestyle
Fi Bird

Some of us who have been cooking with wild seaweed long before it reached its dizzy, new found celebrity status, may think that dulse tastes like bacon but others will disagree. If pushed I'm in the bacon'ish' camp but I'm not overly keen to compare the two.

Elderflowers in the Kitchen

Fi Bird | Posted 31.05.2016 | UK Lifestyle
Fi Bird

Scottish readers may have to wait a week or two until they can harvest elderflower blossom but from my recent sojourn to the southerly parts of our Isle, I'll guess that most of Britain is ready to reap the culinary benefits of the elderflower.

Cooking With Fresh British Seaweed

Fi Bird | Posted 19.05.2016 | UK Lifestyle
Fi Bird

Over the summer months landlocked folk who holiday by the sea, might check up on tide times and chase a low spring tide (when the sea retreats to expose rocks usually covered by water). Dulse is a delicious red seaweed to look out for

Seaweed Isn't Just for Trendsetters

Fi Bird | Posted 11.05.2016 | UK Lifestyle
Fi Bird

This weekend a brother in law and I fed seaweed to my elderly mother in law.The food on offer by the nursing home had been declined and yet after a little coaxing, my ma in law cleared her plates of food. Seaweed was the secret ingredient in most of the courses.

Spring in a Salad Bowl

Fi Bird | Posted 07.05.2016 | UK Lifestyle
Fi Bird

As the spring leaves push through fading blossom, it's hard not to feel sad, if you are a fan of scented prettiness but the foraging cook knows that some young leaves and buds are appetising.

Ladybirds in a Nettle Tart

Fi Bird | Posted 27.06.2015 | UK Lifestyle
Fi Bird

Renewal of nettle interest may be associated with times of subsistence but I like the idea of cooking with ingredients from times when folk lived from hand to mouth - cooking with simple foods that are readily and freely available to everyone.