Say hello to a wild twist on traditional kimchi—Hogweed kimchi! This recipe takes young Hogweed shoots and turns them into a tangy, spicy, and deeply flavourful ferment. It’s all about blending bold Korean flavours with the earthy charm of foraged ingredients. Perfect for adventurous eaters and fermentation fans, this kimchi is a little wild, a little spicy, and totally delicious.

Ingredients:

• 300g Hogweed (This is the bit you can replace for wild ingredients – Wild Garlic, Dandelions, Sea Radish or a complete mix of things)
• 3 garlic cloves, crushed or 3 tbsp wild garlic puree
• 2.5cm/1in piece ginger, grated
• 2 tbsp fish sauce (optional)
• 2 tbsp sriracha chilli sauce or chilli paste 
• 1 tbsp golden caster sugar
• 3 tbsp rice vinegar
• 8 radishes, coarsely grated
• 2 carrots, cut into matchsticks or coarsely grated

To see our Hogweed identification guide click here.

Method:

1. Slice the Hogweed into one inch pieces and put in a bowl.
2. Add the salt and leaves and really get your hands in there and mix it through thoroughly, don’t be scared to bruise the leaves.
3. After one hour wash off the salt and pat dry with a towel.
4. Grate the ginger, slice the chilli and add to the dry Hogweed with the garlic paste, Sriracha and rice wine vinegar.
5. Finely slice the onion and grate the carrot, add to the mix and stir well.
6. Place in a sterilised jar which will make it last for months

For more fabulous wild food recipes click here.

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Looking for a way to make the most of Samphire beyond the usual lemon-and-fish combo? This vibrant and unexpected dish pairs the sea-salty crunch of Samphire with the sweet brightness of orange and the earthy depth of toasted hazelnuts. With just a handful of ingredients, it delivers bold flavour and elegant simplicity—perfect as a refreshing side or a standout starter for summer meals. 

Ingredients:

 (serves 2–3)

• 150g fresh Samphire
• 25g Fennel fronds
• 1 medium orange (zest and juice)
• 2 tbsp toasted Hazelnuts, roughly chopped
• 1 tbsp olive oil (or hazelnut oil for extra depth)
• Optional: a pinch of chilli flakes or black pepper

Find our Full Marsh Samphire Foraging guide here

Method:

1. Bring a pot of water to a boil.
2. Add the Marsh Samphire and blanch for 1 minute, then immediately transfer to a bowl of ice water. Drain and set aside.
3. In a small bowl, combine the orange juice, zest, and olive oil. Whisk until emulsified. Add chilli flakes or black pepper if using.
4. If not pre-toasted, toast whole hazelnuts in a dry pan over medium heat until golden and fragrant (about 3–5 minutes), then chop roughly.
5. Toss the blanched Marsh Samphire with the orange dressing. Add the chopped fennel. Sprinkle the toasted hazelnuts on top.

Serve slightly chilled or at room temperature as a side dish or small plate.

Find more amazing Wild Food recipes here:

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Crispy, briny, and utterly addictive, this Tempura Marsh Samphire is a twist on a Japanese classic. Samphire’s natural saltiness and succulent texture make it an perfect candidate for tempura, served with a zingy soy-lime dipping sauce, it’s a dish that feels fancy but comes together in minutes. 

Ingredients for our Tempura Marsh Samphire:

 (serves 2–3):

For the tempura:

• 100g fresh Marsh Samphire (woody ends trimmed)
• 100g plain flour (plus a little extra for dusting)
• 150ml very cold sparkling water
• Vegetable oil (for frying)

For the dip:

• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp Birch sap syrup or honey (optional)
• A few chilli flakes or a pinch of grated ginger (optional)

Find our Full Marsh Samphire Foraging guide here

Method to make Tempura Marsh Samphire:

1. Rinse well and pat dry with a paper towel. Trim any tough ends, but keep the Samphire whole for visual appeal and ease of frying.
2. In a bowl, mix the flour and sparkling water gently—don’t over-mix; lumps are fine. The batter should be light and slightly runny. Place the bowl in the fridge if not using immediately.
3. Fill a small saucepan or deep frying pan with oil to about 2–3 cm deep. Heat to 170–180°C (or until a drop of batter sizzles on contact).
4. Lightly coat the Marsh Samphire in a bit of flour. Then dip into the batter, shaking off any excess.
5. Carefully place the Marsh Samphire into the hot oil and fry for 1–2 minutes until crisp and pale golden. Avoid overcrowding the pan. Drain on kitchen paper.
6. Mix soy sauce, lime juice, and sweetener (if using). Add chilli flakes or grated ginger for a kick.
7. Serve hot with the dipping sauce on the side. Best enjoyed immediately while still crisp.

Find more amazing Wild Food recipes here:

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This Deep Fried Chicken of the Woods Recipe is a proper treat, and Forager Josh has shared his favourite recipe for this with us here. Crisp, golden, deep fried Chicken of the Woods that’s juicy inside and full of flavour. Simmering the mushroom in stock first makes it tender and gives it a savoury kick—after that, it’s all about the crunch.

Physical Characteristics of Chicken of the Woods

Chicken of the woods typically grows on decaying trees (although the signs of decay aren’t always evident) and can be found growing quite high up the tree. It grows off the wood like a shelf.

The bright orange fruit body becomes paler towards its edges, up to 40cm+ across and is irregularly semi-circular, it comprises a number of thick overlapping brackets sprouting from one joined spot, it’s rather shaggy and velvety.

The underside is yellow with circular or oval pores.

On breaking this fungus it appears to have the texture and consistency and look of chicken, when young it will ooze liquid on squeezing and when old it will crumble.

Click here for our Chicken of the Woods identification guide.

Watch This Recipe being Cooked

Well we cook this one so often I thought we better had video it, sometimes the key to making it right is in the smaller details, how much liquid to boil it in, what should it look like before I put it back in the pan. All of those little extras are what can changed something from tasting good to tasting incredible! Enjoy. https://youtu.be/-l0VQbrdiVA?si=0Xhsqg3FVq9Z7m_S

Ingredients:

• Chicken of the Woods (fresh, young brackets) – ~300–400g
• 500ml chicken stock (veg stock if you want it veggie)
• Plain flour – ½ cup (for dredging)
• 2 eggs, beaten
• Breadcrumbs or panko – 1 to 1½ cups
• Salt and pepper, to taste
• Optional: garlic powder, paprika, dried herbs for seasoning flour/breadcrumbs
• Oil for deep-frying (sunflower or veg oil)

Ingredients for Smoky BBQ Sauce:

• 1 cup tomato sauce
• 1 tbsp tomato concentrate (purée)
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp liquid smoke
• 1 tbsp apple cider vinegar
• 1 tbsp balsamic glaze (or 2 tsp balsamic vinegar + 1 tsp honey)
• 1 tbsp garlic paste
• 2 tbsp honey
• 2 tbsp brown sugar
• 1½ tsp BBQ spice mix (or your own mix: paprika, smoked paprika, cumin, black pepper, chilli powder)

Method for the sauce:

Combine all ingredients in a small saucepan.

1. Bring to a gentle simmer over medium heat.
2. Stir often and let it bubble gently for 10–15 minutes, or until slightly thickened.
3. Let it cool — it’ll thicken a bit more as it cools. Store in a jar in the fridge for up to a week.

If you can’t be bothered with the sauce this is one of my favourites

Method for the Deep Fried Chicken of the Woods:

• 1. Clean and prep the mushroom. Brush off any dirt and trim tough bits. Cut into finger-sized strips or nuggets (not too thick).
• 2. Simmer in stock. Bring chicken stock to a simmer, add the mushroom pieces and cook for 10 minutes. Drain and pat dry with kitchen paper. Let cool slightly.
• 3. Bread the mushroom. Set up 3 bowls: Flour, seasoned with salt, pepper (and optional spices) Beaten eggs Breadcrumbs
• 4. Coat each piece. First in flour. Then egg. Then breadcrumbs. Press gently to make the crumbs stick
• 5. Fry. Heat oil to 170–180°C (340–355°F) in a deep pan. Fry in batches for 2–4 minutes, until golden and crispy. Drain on paper towel and season with salt while hot.

Finish our Deep Fried Chicken of the Woods Recipe with a squeeze of lemon, spicy mayo, aioli, or even a herby yogurt dip. Serve with slaw, salad, or in a wrap.

Find more amazing Wild Food recipes here:

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Ingredients:

• 2 handfuls of fresh wild garlic leaves – Click here to read our Wild garlic ID guide
• 100 ml extra virgin olive oil
• 50 g pine nuts, cashews, or sunflower seeds
• 50 g ground hard cheese
• Salt and pepper to taste
• 3 corn on the cobs

Method:

For the Wild Garlic Purée:

1. Wild garlic can be used in its entirety – leaves, stalks, and flowers are all edible. Forage or source the freshest leaves possible.
2. Tear the wild garlic leaves roughly and place them in a pestle and mortar. Lightly grind them to bruise the leaves and release their fragrance.
3. Add the olive oil, nuts or seeds, ground cheese, and a pinch of salt and pepper. Continue pounding for about a minute until the mixture is soft but retains some texture. (Alternatively, you can blend the ingredients for a smoother purée.)
4. Taste and adjust seasoning or ingredients to your preference.
5. Store in the fridge and use within 5 days, or freeze for up to 3 months.

For the Corn on the Cob “Wings”:

Find more amazing Wild Food recipes here:

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This Fermented Borscht soup is built around traditional Polish kvass, a ferment made with rye bread, beetroot and water.

Winter is a great time to be fermenting, as it brings new energy to stored veg at a time of year when fresh food is scarce. It is based on a Christmas eve barshch recipe from a 1952 book by Maria Disslowa: Continental European Cooking.

The book has a foreword by Dr Wit Tarnawski, director of a well-known health resort in the Carpathian mountains, in which he highlights the importance of cooking from scratch.

‘Home cooking cannot be neglected nor passed over with indifference, if one sincerely desires health for one’s self and one’s family.’

You can also try this infused with dried or fresh Hawthorn berries, to boost heart-healthy properties as well as flavour. 

Ingredients:

Serves 4

For the kvass:

• 250 g raw beetroot
• 30g piece of rye bread (about 2 tbsp when chopped) 1 tbsp dried or fresh hawthorn berries (optional) 500 ml water

For the soup:

• 1 litre chicken, fish or veg stock
• 2 star anise and/or juniper berries (optional)
• 4 bay leaves
• 250 g celeriac, or parsnip
• 1 onion
• 25g dried mushrooms, or 120g fresh mushrooms 1 garlic clove
• sprinkle of dill and/or pine needle powder
• sea salt and freshly ground black pepper

Method:

1. Chop the beetroot and the bread. Place in a 1.5–2 litre jar with the hawthorn berries, if using, and cover with the measured water. Stir, cover with a cloth and ferment at room temperature for 3–4 days.
2. Strain the kvass, reserving the liquid, and discard or compost the bread. Rinse the beetroot and finely chop it.
3. Bring the stock and star anise and/or juniper and bay to the boil. Finely chop the celeriac or parsnip as well as the onion. Add the beetroot, celeriac or parsnip, onion and mushrooms to the boiling stock. Reduce the heat to a simmer and cook until the vegetables are tender, about 20 minutes. Remove the star anise and/or juniper.
4. Take off the heat, then grate in the garlic and add the kvass liquid. Finely chop the dill, if using. Taste and season well with salt and pepper, add the sprinkling of dill and/or pine needle powder, then serve.

Learn more about Rachel de Temple here

Fermentation is one of the oldest — and most magical — ways to preserve food and boost its flavour. From tangy krauts to fizzy foraged sodas, it’s a process that transforms simple ingredients into something alive, nourishing, and full of character. These recipes are all about slowing down, getting hands-on, and letting wild microbes do what they do best. Whether you’re new to fermenting or looking to try something a little different, there’s something here to spark your curiosity — and your taste buds.

If you’re hungry for more fermented recipes, click here to explore!

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This Fermented Rosehip Honey Jam is a beautiful sweet treat!

Rosehips are an exceptionally rich source of Vitamin C – just a teaspoon of this jam can give you as much of this essential nutrient as 5 large oranges. You can’t eat the hips straight off the bush, but honey fermentation is one of the easiest ways to make them edible – and one of the purest, too. You need to start with really ripe rosehips – soft enough that you can squeeze the pulp out like toothpaste. 

By Rachel Dethample

Click here to read our identification guide to Dog Rose (Rosa canina)

This Fermented Rosehip Honey Jam Recipe Makes a 200g jar 

Ingredients

• 4-5 tbsp ripe rosehips
• 4-5 tbsp raw honey

You will also need 

• A 200 g jar with an airtight lid
• A 23c m square of cheesecloth

Fermentation time at least 1 month 

Method for Making Fermented Rosehip Honey Jam

1. Place the rosehips in the jar. Spoon the honey over and stir though to fully mix. Cover the jar with a. lid and set on a place. Place in a dark, cool place to ferment for two weeks, stirring the mixture every day or so to ensure you don’t get yeasts settling on the top which can encourage the growth of moulds. 
2. Soon you will start to see bubbles forming. The honey will take on a crimson hue from the rosehips and will become more liquid as time goes on.
3. The rosehips will soften further. Let the mixture ferment at room temperature for at least a month, and up to 6 months.
4. When you’re ready to try the jam, you need to first filter out the fine hairs from inside the rosehips, which are an irritant. Spoon the rosehips into the cheesecloth square. Squeeze the pulp through the cheesecloth then mix it with enough of the fermented honey from the jar to give your desired consistency – you can make it as thick or as thin as you like.
5. Eat the jam soon after filtering, to get the maximum flavour. As well as having it on toast or swirled through yogurt, kefir or porridge, you can add the jam to desserts or take it as a drink – add warm water to make it into a tea, or mix it with champagne or with gin and tonic for a delightful tipple.

Learn more on Rachel here

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The Fermented Sloe Olives are inspired by the hedgerows framing the stunning views across the fields and pine forest near my house in Dorset, I made these sloe olives with a simple aim in mind: to preserve this abundant wild, plummy fruit. I wanted to create something a little different from the classic Sloe Gin, partly because gin can be expensive and also, I’d just bought a jar of Jurassic Coast sea salt which inspired me to brine the sloes. 

By Rachel Dethample

Click here to read our identification guide for Sloes (Prunus spinosa)

Ingredients:

Makes 1 x 200g jar

• 100g sloes
• 1 bay leaf
• 1 garlic clove, peeled and halved
• 3 black peppercorns (or use Wild fennel and/or Alexanders seeds)
• 4 g sea salt
• 100 ml water

Click here to read our identification guide for Wild Fennel (Foeniculum vulgare)

Click here to read our identification guide for Alexanders (Smyrnium Olusatrum)

To Make Fermented Sloe Olives You will also need: 

1 x 200 g jar with airtight lid 

Bay leaves, a grape vine leaf, or a clean square of cloth for weighing down 

Method:

1. Give the sloes a clean. Pack them into a jar, tucking the bay leaf, garlic and peppercorns (or wild spices) in as you go. Use extra bay leaves, a vine leaf or a square of clean cloth to cap the sloes, which will hold them under the brine.
2. In a bowl, whisk the salt into the water until it is fully dissolved. Pour this brine over the sloes, filling the jar right to the top (you might have excess brine).
3. Secure the jar with an airtight lid and set it on a plate, to hold any brine that might bubble out during fermentation. Leave to ferment at room temperature for at least two weeks – the time really depends on how strong you want the flavour to be; the longer the mushrooms ferment the funkier they get. I love fermenting them now and eating them at Christmas and beyond.
4. Once you’re satisfied with the flavour, transfer the jar to the fridge to arrest the fermentation. Eat within 3 months. If the sloes become too soft you can always blend them into a paste to use for soups, dips or sauces – they make a brilliant tapenade. Just use them in any dish that calls for olives!

Learn more on Rachel here

Fermentation is one of the oldest — and most magical — ways to preserve food and boost its flavour. From tangy krauts to fizzy foraged sodas, it’s a process that transforms simple ingredients into something alive, nourishing, and full of character. These recipes are all about slowing down, getting hands-on, and letting wild microbes do what they do best. Whether you’re new to fermenting or looking to try something a little different, there’s something here to spark your curiosity — and your taste buds.

If you’re hungry for more fermented recipes, click here to explore!

The post Fermented Sloe Olives Recipe: A Unique Foraged Delight appeared first on .

This Fermented Wild Garlic Pesto is a fantastic example of lacto-fermentation being used to create something with bags on flavour.

It’s also a brilliant way to use up stacks of seasonal greens.

One of the endless joys of this recipe is that it’s completely plant-based. The lactic acid produced during the fermentation process gives the pesto the same unique umami moreish tang that Parmesan usually imparts meaning that you can skip the cheese but still get all the flavour. 

Ingredients:

Serves 2-4

• 150g wild seasonal greens (Wild Garlic, Nettles, Three Cornered Leek…), roughly chopped
• 3-4 tbsp nuts or seeds
• 2g sea salt per 100g pesto

Click here to read our ID guide for Wild Garlic

You will also need: 

• 200g jar, with airtight lid
• An extra wild garlic leaf or two, bay leaves, a grape vine leaf or a clean square of cloth for weighing down

Method:

Fermentation time: 2 weeks

1. Blend or pound your greens and nuts/seeds in a food processor or pestle and mortar until you have a rough paste. Fold the salt in and pack into a clean jar.
2. Use extra wild garlic leaves, bay leaves, a grape vine leaf or a clean square of cloth to cap the top of the pesto and press down firmly. The salt should draw out enough liquid to cover the pesto and the leaf cap but if not, add a pinch of salt and top up with water before sealing or a brine made with 4g sea salt per 100ml water.
3. Secure an airtight lid on the jar and set on a plate (to hold any brine that might bubble out during fermentation). Leave to ferment at room temperature for as little as 3 days or as long as 3 weeks – the time really depends on how strong you want the flavour to be. The longer the ferment, the funkier.
4. Once you’re happy with the flavour, transfer to the fridge to halt the fermentation. Eat within a month. Serve with pasta or salads, adding olive oil to finish or swirl olive oil before using.

Learn more on Rachel here

Fermentation is one of the oldest — and most magical — ways to preserve food and boost its flavour. From tangy krauts to fizzy foraged sodas, it’s a process that transforms simple ingredients into something alive, nourishing, and full of character. These recipes are all about slowing down, getting hands-on, and letting wild microbes do what they do best. Whether you’re new to fermenting or looking to try something a little different, there’s something here to spark your curiosity — and your taste buds.

If you’re hungry for more fermented recipes, click here to explore!

The post Fermented Wild Garlic Pesto Recipe: Gut-Friendly & Packed with Flavour appeared first on .

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Method:

1. Cut the three-cornered leeks into 1 ½” long pieces.

2. When chopped add the leeks, cucumber, and all other ingredients into a mixing bowl.

3. Toss everything together until well combined.

4. Serve immediately for a fresh crunch, or allow to marinate for a few minutes for enhanced flavour.

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The Three-cornered Leek is an amazing wild ingredient, to see more recipes click here.

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