Like a lot of Brits I’m leery about picking wild mushrooms. Hedgerow fruit, no problem. Wild garlic, absolutely. But in spite of the fact that I often picked field mushrooms with my dad when I was a child, I’m funny about funghi. Too many Agatha Christie novels at a formative age, perhaps, along with a yawning gap of ignorance.
“Mushrooms have got a bad PR agent, that’s all,” says Carl Shillingford Continue reading →
You’d have to be colour blind not to notice the current fashion for edible flowers and micro greens. They appear in almost every posh restaurant and glossy magazine photo-shoot. And they are very enticing: the bright colours of the flowers and the tiny, delicate but sometimes pungent shoots. Continue reading →
It was a bit of a wrench picking the hips from the wild roses because they looked so beautiful glowing in the autumn sun, but I consoled myself with the thought that they’d shrivel and drop off soon anyway and I’d be conserving their flavour through the winter, suspended in an amber jelly. Continue reading →
Harvesting the last of the wild plums from the hedgerow and being short on time, the thought of picking the stones out of bullace jam didn’t appeal. But it’s one of the family’s favourites so I wanted to keep the bullaces’ gorgeous greengage flavour while cutting the workload. Continue reading →
There’s something enormously satisfying about getting food for free – if you ignore the personal cost of the bramble scratches, nettle stings and midge bites.
You can make this jelly with a wide variety of hedgerow fruits in addition to the crab apples – try blackberries, wild plums (bullaces), sloes and elderberries. If you can’t source crabapples, cooking apples will do. Continue reading →
I think the best pannacotta I ever ate – in fact I think it was the first I ever ate – was years ago in Italy when I was doing a television feature on the Slow Food movement.
The lovely Slow Food people took us to a restaurant in a wisteria-covered courtyard close by their office. The food was good but I was so blown away by the dessert I can’t remember anything else on the menu. Continue reading →
I love foraging in the fields and hedgerows. There’s something really satisfactory about free food – free except for the quantities of sugar and/or vinegar and/or gin you need to make something tasty, anyway. Continue reading →
Welcome to my creative recipe blog. Sweet and savoury recipes are mixed with a little science, history or maths. I often illustrate my recipes and some have craft or decorative elements for you to try. I love spicy foods, Italian, Thai, revisited British favourites, bread making (including sourdough), patisserie, confectionery and pastry - but nothing is off limits!