Nothing beats a foraged family feast! Snuggle round with your favourite people and the smells of some delicious food. There’s a real satisfaction in cooking a meal, it’s a great way to get the kids involved in their food and will teach them loads of amazing life...
Wild Food Recipies Stories
We don’t know about you, but we think the very best thing to do with your forage is make a cocktail! Read on for our recipe for a Garden G&T Cocktail.
Our March blog featured an awesome wild garlic pesto recipe- use it now for a crispy coating for white fish.
It’s nearly that magical time of year when you can wander through a woodland greeted by one of the most delicious smells in nature… garlic! We’re sharing our favourite recipes here on the blog.
While winter may not seem like the ideal time for foraging, there’s still plenty in nature’s larder for tasting- so here’s a couple of teas you could get out and forage today, and a couple to look forward to as spring approaches…
With its zesty lemony taste, common sorrel is the perfect plant to bring the taste of spring to your table. Here’s a guide to foraging for sorrel and our recipe for white chocolate & poppy seed cupcakes topped with sorrel icing, violets & gorse.
Nettles (Urtica dioica) are a fabulous source of iron, protein and packed with minerals. High in calcium, magnesium, nitrogen, potassium, vitamin A & C, this is a wild plant that is super versatile and super good for you. Spring is the time to forage for nettles when they are young and tender, pick the smaller younger plants between spring and early summer. Our favourite way to use nettles as we move out of winter into spring is by making nettle soup, it’s something about the taste of the hedgerows and the comfort of a steaming bowl of spring green soup that feels like you’re being hugged every time you take a delicious mouthful.
Wild garlic pesto is a firm favourite and a simple way for us all to get this super spring ingredient into our diet without trying too hard. Whizz up wild garlic leaves, pine nuts, olive oil and parmesan in a food proccessor, season to taste and you have a perfect pesto at your fingertips that can be added to pasta, drizzled over tomatoes and Mozzarella, or spread over sourdough.
Here’s our raw vegan recipe for lemon and primrose cheesecake, no baking required, no dairy and no gluten either, so it is a great pudding recipe for lots of occasions where guests may have intolerances that need to be catered for too.
A few weeks back we had the pleasure of sharing our passion for wild food with the lovely Alice Levigne, Radio 1 presenter and one half of the fabulous foodie duo Jackson & Levigne. After a day on the high seas fishing & foraging on the kayaks around Dorsets iconic landmark Old Harry Rocks we decided to treat her to one of our favourite dishes; tomato spinach & chive salad with barbecued mackerel & lashings of our wild pesto. It’s one of the simplest and yet tastiest dishes to feast on and looks almost too pretty to eat (well almost!)
About Fore Adventure
Starting with four Kayaks and a hut on the beach, Fore has evolved to include, sea, shore and solid ground adventures to get big and small humans in the great outdoors. Read our story.
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