Eating ‘off the land’ means working with the seasons, bringing the tastes and scents of the countryside to your kitchen table, wherever you may live. In The Forager’s Kitchen, expert forager and cook Fiona Bird shares the knowledge she has gained from years of gathering food from the land. Whether you live in a large city, in open countryside or by the coast, if you open your eyes and follow Fi’s advice, you will find more ingredients growing in the wild than you could imagine. And once you have brought your bounty home, there are more than 100 recipes for you to try. If you love baking, try the carrot and clover cake, wild hazelnut shortbread, or sea lettuce madeleines. Make the most of a hedgerow glut by making honeysuckle jelly or quince and wild thyme sorbet. Or indulge your tastebuds with wild berry and herb marshmallows or a wild cherry panna cotta. The Forager’s Kitchen will change the way you cook--rather than shopping in the aisles of your grocery store, head off to the great outdoors and you will be amazed by the sheer quantity of food that’s available for free.
- Expert advice on how, when, and where to forage, from woodland to hedgerow, seashore to open fields.
- Contains plenty of ideas for the urban forager too.
- Over 100 easy recipes, from savory to sweet, to make the most of your foraged ingredients.