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We are completely immersed in nature here on our peninsula in Studland on the Jurassic Coast in Dorset, watching our heath, shoreline and woodland change throughout the seasons is a constant source of inspiration for us. We have designed our foraging and wild food adventures to get you close to nature and to let us guide you through what makes this area of Dorset so special and unique.
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Sunday Supper Recipe #4 | Alexanders Chutney with Baked Camembert

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Sunday Supper Recipe #4 | 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 Alexandersย 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.

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, like spinach, flowers and buds can be cooked like broccoli.

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, so 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…

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Alexanders chutney

Time 30 minutes
Makes 6 jars

Ingredients
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.

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Baked camembert

Time 5 minutes (prep and cooking)
Makes enough for lunch for 1 or share for a super starter!

Ingredients
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)

Dunk in hunks of bread and smear with chutney…de.li.cious.

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