Book Places on These Courses For 2019

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


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.