Alexanders Chutney with Baked Camembert – Sunday Supper Recipe #4 |

Mar 30, 2015 | Foraging And Feasting, Wild Food Recipies, Wild Starters

Alexanders Chutney with Baked Camembert:

Spring brings us many things that we love. Brighter days, lighter evenings but most of all it brings us wild food, and LOTS of it! One of our fave finds this time of year is the age old Alexanders Smyrnium olusatrum. Of Mediterranean descent which was kindly brought to us by our Roman conquerors. They are pretty rife in these parts of Dorset. You can find them in hedgerows, by roadsides, ditches and coastal cliffs. And they have a really distinct flavour, rather like a concentrated celery. Why not cook this up with its perfect as a chutney for baked camembert!?

danandolive foraging

Now is the prefect time to pick Alexanders as the stems are young and tender. We only used the stems for our chutney but you can use the whole plant, stems and leaves are a good alternative to spring and winter vegetables. Cook the flowers and buds like spinach.

alexanders forage

By the time this finds you sunday will have been and gone. We were so busy gorging on our foraged finds we forgot to share them with you. Subsequently in the spirit of blue peter ‘here’s a little something we prepared earlier’. A #sundaysupper with a hint of spring and mighty finger lickin to boot… Oh and once you’ve done the clever bit making your chutney get this, it only takes 1 minute!! Beats slaving over the stove any day…

alexanders for camembert

Alexanders Chutney:


Time 30 minutes

Makes 6 jars



6 Alexanders

3 Onions

500 grams of sugar

2 Apples

Handful of raisins

300 ml of white wine vinegar

125ml water

2 tbsp plain flour

2 tsp tumeric

1 tbsp English mustard

salt and pepper to season


How to

Chop fruit and vegetables to chutney sized chunks


Bring a pan of water to the boil and simmer until the Alexanders have lost their crunch


Drain the water, add the vinegar and sugar and gently boil for 15 minutes


Add the flour, water, tumeric and mustard together and add to the pan.


Boil for a further 15 minutes or until it thickens.


Pour into your sterilised jars.


Baked camembert


Time 5 minutes (prep and cooking)

Makes enough for lunch for 1 or share for a super starter!

camembert recipe


1 camembert

5 sprigs of rosemary

1 garlic clove


How to

Slice the garlic and push through the skin of the camembert together with the rosemary


Place in the microwave and heat on high for 1 minute (or longer if needed until the cheese melts)

chutney forage recipe

Dunk in hunks of bread and smear with chutney…


Come join us foraging

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