The Hedgerow Cookbook: 100 delicious recipes for wild food

(Hardback)

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Description

Discover the wonders of wild food, from berries to fresh salad leaves to nuts and hips all of which are free on our doorstep. The authors behind the Wild at Heart company show you how to identify and cook a range of wild foods, from jams, jellies and chutneys to starters, main courses, cakes, puds, cocktails and cordials.
It's free, it's fun and it's very tasty! Harvesting your own produce from the hedgerows, meadows and woods rather than just ordering food online from the supermarket is all the rage with both towndwellers and countryfolk. The joy of turning nature's bounty into delicious produce to enjoy with the family or to use to make a lovely gift is being rediscovered in kitchens across the country.

This book will show you how easy it is to use your 'harvest' in lots of different ways: fed up with just making jam then why not try fruit leather, cheese, rose petal syrup or a wickedly alcoholic drink instead. The book covers FLOWERS & HIPS (elderflowers, dandelions and wild roses); LEAVES (wild garlic, wild sorrel, nettles, samphire, dandelions).BERRIES (wild strawberries, blackberries, wild raspberries, bilberries,elderberries, rowan berries, berry mixtures); FRUIT WITH STONES (wild cherries, wild plums and damsons, sloes); FRUIT WITH PIPS (crab apples, quinces, medlars); and NUTS (hazelnuts, chestnuts, walnuts)

This is a really practical book covering 100 recipes, both sweet and savoury, as well as tips on gathering, seasonal guidance and the law and commonsense.

Author Bio

Wild at Heart is a growing business selling a range of award-winning, artisanmade jellies, relishes and fruit cheeses, inspired by wild, native or ancient fruits and based on traditional English recipes. It was set up by Ginny Knox and Caro Willson. At school together they had shared many happy, sun-soaked days roaming the nearby fields and hedgerows, collecting crab apples and brambles to make into cakes, jellies and other delicious things. They both feel passionate about wild food, which is by definition local, seasonal, fresh and low in food miles.