Jade’s Wild Food Cookbook
Fore Adventures’ Foraged Food Recipes
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...
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!)
School has started and the seasons are changing which can only mean one thing; coughs and colds are on their way! But how clever are the seasons to deliver us such a goody bag of medicinal supplies to prepare us for the winter sniffles. Elderberries are a firm favourite of ours for homemade syrup to treat those sniffs and snivvles (& to make the odd cocktail!) so we’re sharing a how to on the blog just in time before they all disappear.
Sea bass is always at the top of our catch it wish list when we head out on the kayaks in Dorset. This bbq sea bass recipe is one of our favourites as it ticks all the taste bud tingling boxes; it’s fresh, it’s cooked over fire and it’s full of flavour. Triple win.
Natures larder is delivering green goodies to our fingertips this spring and we want to share with you a few of our foraging favourites in this foraging guide.
So Autumn is drawing to a close, the trees around hutquarters are getting barer by the minute and the last of the nuts and berries are hanging on for dear life. One of our fave festive fruits is the royal rosehip but as delicious as it is, there really is only so much syrup one can make with them, so this month we thought we would give this hip a nurturing role in the Fore household by creating our very own Rosehip oil.
Jade Scott - Wild Food Cook
Inspired by nature’s bountiful kitchen in Studland, Dorset Jade Scott spent many years trying and testing her foraged food recipes on her own family before releasing them to the public at Fore Adventures Forage and Feast Sessions. Expert foraging and cooking results in super tasty wild food recipes.
Foraged Drinks Recipies
Foraged Starters Recipies
Foraged Mains Recipies
Foraged Desserts Recipies
Want to know more about foraged food recipes, foraged ingredients, and coastal foraging? Perhaps you fancy trying some of Jade’s mouth watering recipes first hand at our secret feasting location on the Dorset coast? See more about the range of our specially designed foraging and feasting courses in Studland, Dorset.
Wild Foraging Courses
Forage And Feast Experience
Half Day Coastal Foraging
Foraging & Wild Pizza Workshop