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Thursday, 22 December 2016

Pigs in blankets are so last year

Pigs in blankets are fairly traditional Christmas fare but we regularly eat a variation which instead of sausages wrapped in bacon are little parsels of pheasant or partridge wrapped in bacon. My children helpped me prepare them for a family Christmas get together earlier this week.

Friday, 16 December 2016

Wild mushroom stroganoff

We're all tucking into a stoganoff made with wild oyster mushrooms i foraged yesterday. Yummy!

Wednesday, 14 December 2016

My week in wild food

After the last post about the load of quince we collected they have all been turned into delicious jelly and I've also spent a week in the woods eating venison, pheasant and squirel.

Some of the quince jelly we made.
A Chinese water deer, pheasant and squirrel ready for dinner.
French dressed loin of venison with veg roasted in one of our ground ovens.
Tucking into roast squirrel.
Some of the venison I took home was further butchered and these rump steaks were marinated overnight and fried to make the most awesome steak sandwich.
Part of last Thursdays breakfast for a group of students in Riddy Wood Chinese water deer liver and lots of boiled eggs

Monday, 5 December 2016

Quince

We've picked a big bag of quince thisafternoon and are looking forward to making jelly.

Wednesday, 30 November 2016

A real treat

The pattern that you will see emerging is that over winter the foraged greens, fruits and vegies you will see throughout most of the year will largely be replaced by game meat. And today we have a special treat a 'backstrap' and tender loins from the roe deer i shot the other day are enough for steaks for the whole family.

Sunday, 27 November 2016

Venison pasties

A really simple mix of swede, carrot, potato and onion with the meat from one roe deer shoulder and a whole fallow deer heart made enough pasties for a lot of packed lunches for the coming week.

Monday, 21 November 2016

Monday, 14 November 2016

Blewits

After complaining recently that i hadn't found many wood blewits this year I found some thisafternoon. They were one of the first gilled fungi i learned to ID with enough confidence to eat and feed to my family.

Thursday, 10 November 2016

Honesty is the best policy

This plant is known as honesty and it might be a pleasant addition to an autumnal flower arrangement but catch it earlier in the year and its purple flowers and fleshy seed pods make a delicious mustardy flavoured addition to salads and pesto.

Wednesday, 9 November 2016

baking burdock




Digging burdock can be hard work but it is rewarding and with nothing but a stick to dig it up and a covering of mud to protect it from the direct heat of the fire it was cooked in about half an hour, it is delicious and for more refined, kitchen based cooking it can be added to casseroles and stews like you would use swede or potato.

Saturday, 5 November 2016

Oregon grapes

These ones are a bit past it but I often mix them with apples in pies and juices or make a jelly with them to accompany meat.

Friday, 4 November 2016

If only there were more

I found this single wood blewitt this afternoon and wish there had been more. Not only are they delicious but my children love the fact that they leave purple patches in their omelettes.

Thursday, 3 November 2016

Venison Sandwiches

Last Friday i shot a muntjac doe in Riddy Wood which was mostly used by participants in a bushcraft course to make jerky with. However I did save a little to make some delicious sndwiches with for my wife and i for our dinner thisevening. The huckleberry chutney I made a few weeks ago was a great accompaniment.

Friday, 28 October 2016

Torchlight puffball foraging

I was tipped of to the presence of some puffballs but didn't get a chance to look for them until late last night, the results weren't entirely satisfactory but i did get one worth eating.

Thursday, 27 October 2016

The Sweet Chestnut Dance




After the poor turn out in the sweet chestnut department the other day I had a much more successful foraging session with the children the other day and we got a decent haul of chestnuts, whether they make it to Christmas for roasting remains to be seen though, I'm not holding my breath.