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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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The Hutquarters, Middle Beach, Studland
01929 761515 | 07933 507165
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01929 761515 | 07933 507165

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Sunday Supper Recipe #2 | Wild Chive & Ivy-Leaved Toadflax Salad

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Sunday Supper Recipe #2 | Wild Chive & Ivy-Leaved Toadflax Salad

You know by now what our sunday suppers are all about, but just in case here’s a little recap to remind you. We reckon by the time sunday comes you don’t want to be hanging around the stove all night when there’s pjs and cocoa to be had.  So we are here with another recipe to help you rustle up a feast with minimum effort and maximum flavour.  Get ready to raid the larder (with a little helping hand from nature) with one of our easy peasy forages you could even do on the school run (we do!).

This weeks forage is one you probably walk past everyday without knowing you can eat it,  ivy-leaved toadflax loves everything from an old stone wall to pavements and grows all year round, our other secret ingredient is a classic garden escape the wild chive, found in abundance in our parts, when you get your eye in you won’t miss this one.

Here goes…

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Time: enough time to boil an egg!
Makes: 2 portions

Ingredients:
4 eggs  (from our happy hens)
generous handful of wild chives (Allium schoenoprasum)
generous handful of ivy-leaved toadflax (Cymbalaria muralis)
salt & pepper to season

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How-to:
This is as simple as it comes, even if you usually only stretch to beans on toast this wont stump you, stick a pan of boiling water on and pop your eggs in, boil for 4 minutes for runny eggs or more for hard.

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