I was a little late to the lockdown banana bread trend, but a bowlful of ripe bananas during lockdown #3 finally brought it to the fore. In truth, I’d caught the dreaded virus. Mild symptoms, fortunately, but it did send my taste buds out of whack. Foods I usually liked were suddenly unappealing. I often …
Chickpea Nettle Burgers
I now have nettle burgers to add to my lexicon of favourite nettle recipes (which also includes nettle pesto, nettle pizza, and nettle spanakopita!). These burgers are mega tasty, super nutritious, and easy to make with a food processor. The ingredients: nettles (of course), your favourite bean (chickpeas or any white bean work well), cumin …
Gooseberry and Elderflower Cordial
When I saw this recipe for gooseberry and elderflower cordial in Fiona Beckett’s book How to Drink Without Drinking, I knew I had to try it. Elderflowers are a highlight of my early summer foraging routine and I’m always looking for new ways to use them. Elderflower cordial is always the first thing I make. …
Elderflower Cordial Cocktail
This elderflower cordial cocktail is affectionately called “the bump start” by me and its friends. Feel free to read the origin story below, a tale of adventure of a different kind than you’ll normally see on this website. Or scroll to the bottom for the recipe (mocktail suggestion included). If you made elderflower cordial this …
Wild Elderflower Cordial
Wild elderflower cordial is a spring foraging classic, one of my first go-to recipes when the elderflowers start to appear in the hedgerows in May. But this cordial isn’t just for drinking with sparkling water; it’s endlessly versatile. You can use it to make cakes, ice cream, cocktails, and more. That said, it’s worth making …
Dandelion Jam
Dandelions are proliferous in spring and this dandelion jam recipe is a great way to encapsulate their cheerful yellow petals into a delightful jam. The resulting dandelion jam has an almost honey-like quality. Springtime in a jar. Dandelion jam is super easy to make from foraged dandelion heads. The most laborious part is picking enough …
Butternut Squash Soup with Red Lentils and Ras el Hanout
This tasty dehydrated butternut squash soup is amped up with red lentils and ras el hanout, a North African spice mix. This soup is hearty, easy to make, rehydrates quickly, and is chock full of warming flavours. It’s a great option in the middle of a tough day out when you want to warm up …
Butternut Squash Soup with Red Lentils and Ras el HanoutRead More
Spiced Pickled Blackberries
These pickled blackberries have become an autumn ritual with the autumn blackberry glut. The original recipe comes from All Good Things Around Us by Pamela Michael (copyright 1981), recommended to me by Tim from Homewood Cheeses. This book is a great source of inspiration for all kinds of “good things” found in the wild. Sick …
Dehydrated refried black beans
Mexican food is my ultimate comfort food, especially when camping, and these dehydrated refried black beans totally make my day. Forget that homogenous store-bought gloop that you can buy in a tin. With a dehydrator, you can make sensational dehydrated refried black beans to bring on your backpacking trips. Tent tacos, here we come… This is …
Portobello Mushroom Campstove Fajitas
These campstove fajitas are based on Erin Baker’s wonderful portobello mushroom fajitas recipe in her book The Veg Table. I’ve adapted it for the camp stove so that you too can enjoy tent tacos on your future backpacking and wild camping trips! This is definitely a recipe for warmer months. Don’t get me wrong, tacos …
Orange, Apricot and Pecan Granola
Everyone should have a good granola recipe in their repertoire, be it for backpacking and wild camping, or just to have at home. This orange, apricot and pecan granola has become a favourite of mine. Of course, you can use any combination of fruit, nuts, seeds, and grains that you’d like. The key is in …
Red Lentil Dhal
This red lentil dhal is one of my favourite recipes of all time and one of the first dishes I turned into a dehydrated backpacking meal. I relish the flavours and aromas of Indian food, wherever I am, but especially out in the wild after a long day’s trek. The spices in this red lentil …
