Wild Food

Wild Garlic Aioli With Langoustines

Fi Bird | Posted 30.03.2015 | UK Lifestyle
Fi Bird

After three weeks of pickings we've yet to tire of cooking with wild garlic. In honesty it's a joy to any lazy cook who loathes messing about with the papery skin which encases cloves of garlic.

Coming in from the Wild

Philip Dundas | Posted 02.02.2015 | UK Lifestyle
Philip Dundas

Hearing the peel of a snipe from a moorland ditch is a celebration of life, a confirmation that we haven't destroyed the planet completely. It leaves me bewildered as to why the hell you would want to slice the beaky little thing in two and serve it, brains and guts and all, on toast?

Wild Blossom Ideas From My Hebridean Scented Kitchen

Fi Bird | Posted 19.07.2013 | UK Lifestyle
Fi Bird

Traditionally, country folk used flower blossom in syrups and wines, and more recently this practice has been taken up commercially, as fragrant blooms are captured in pretty, artisan bottles. The foraging experience can't be replaced, even if the syrup or cordial may now be purchased in a shop. The recipe is easy: steep the blossom in boiling water.

"Foragers, a Group of Predominately Middle-Aged Women Looking Back in Nostalgia'

Fi Bird | Posted 29.01.2013 | UK Lifestyle
Fi Bird

Let's encourage everyone to cook in season and include a little from his or her local natural larder in the supper pot. Prudent foragers may have glacé wild cherries, chestnuts and softened haws squirrelled away for Christmas mincemeat and puddings, but sadly I rarely do this.

Chewing the Dulse

Fi Bird | Posted 16.01.2013 | UK Lifestyle
Fi Bird

It is said that whilst coastal Irish and Scottish cows chewed the cud, the farmers chewed the dulse. Raw dulse requires considerable chewing but dried and stir-fried, as in this recipe, it becomes a rather moreish nibble.

Wildfowling - Not Strictly foraging

Fi Bird | Posted 24.11.2012 | UK Lifestyle
Fi Bird

A few weeks ago, BBC Radio Scotland's Kitchen Cafe broadcasted a programme on the 'guga' or young gannet. It told the story of the fowlers of Ness, on the Isle of Lewis who voyage annually to the remote Isle of Sula Sgeir to hunt the guga.

Wee Black Berries

Fi Bird | Posted 22.11.2011 | UK Lifestyle
Fi Bird

I think brambles must be one of the most extensively foraged berries in the UK. Even those who aren't serious wild food hunters and gathers seem to go brambling.

Wild Honeysuckle Jelly and White Clover and Carrot Cake

Fi Bird | Posted 01.11.2011 | UK Lifestyle
Fi Bird

The smell of wild honeysuckle is intoxicating, especially at night when it is pollinated by night flying moths. However, although one can easily identify the smell, how do you describe the taste of honeysuckle - this was the question I was asked after making wild honeysuckle jelly.