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Anglesey Forage Weekend. July 2017

Part 1. Saturday 22nd July.
There are many fantastic locations around the UK for foraging - I'll not delve into all those but I'll write a little something up at a later date - and whether you choose to start on your doorstep (always a good place), head to the woods, meadows and waste grounds, eventually, hopefully, you will explore the joys of coastal foraging. For me, personally, all foraging has it's place. I generally avoid pinning myself to 'favourites', as all aspects of foraging have something to offer and coastal, avoiding favouritism here, has a certain air of 'special' about it. I wrote a bit of info in the, introduction, on my coastal recipes page, you can read that here: https://edible-leeds.blogspot.co.uk/p/coastal-recipes-fish-shellfish-seaweed.html

Anglesey has an energy, allure and delight that just appeals to the visitor, whether you are there for adventure, relaxation, nature immersion, history, culture, or whatever. In the spring of 2016…
Recent posts

Edible Leeds: The Magic of Seaweed at Salvos

After hosting the Anglesey Forage Weekend (July 22nd/23rd), alongside my friend and fellow foraging tutor, Jesper Launder, I stayed on Anglesey to grab some down time and to prepare for the upcoming 'Magic of Seaweed' event at, Mondo Piccolo at, Salvos Salumeria, in Headingley. I had seaweeds to gather, fish to catch and coastal herbs to collect for the evenings menu. After returning to Leeds on the Wednesday, I arrived at Salvos on the Thursday morning and spent the day prepping for the evenings event - I did manage to squeeze a quick 40 minute forage in in the late afternoon to gather some extra herbs and flowers to accompany the evenings dishes; always time for a quick forage...

The evening began with a short talk on seaweeds including where and how to forage for them, lunar cycles and tides, health and nutritional benefits, their effects on human brain development and evolution (science theory based) and the fun bit, how to preserve, prepare and eat various species found …

Hogweed Soup

Simply Spring! Delicious and nutritious all in approx 30 mins... Hogweed Soup w/ Few Flowered Leek Flower Heads & Primrose Blossoms - I added some wild garlic & few flowered leek foliage to the soup, alongside some other more familiar commercially available ingredients. There are some truly delicious spring herbs out there at the moment and they really do make meal times more divine. They taste far superior to the 'green' folks often think they taste. The myriad of different flavour profiles is really quite staggering, whether you are eating them alone as a simple steamed, buttered dish, combining to make the most amazing raw salad you will ever taste or infusing with more commercial ingredients. These plants are the ancestors of each and every commercially grown fruit and vegetable you see and eat, there is a very deep, natural and ancestral link with them (it's nothing to be wary or cautious of and it's not hippy-dippy-far-out-shit either) and only when you t…

Cep Soup with Pancetta, Fresh Sliced Cep Cap & Thyme

This dish is exceptional. The fresh cep adds a great texture/flavour contrast to that of the 'souped' ceps, while the pancetta adds texture n a saltiness to the creamy backdrop of the soup.                  














Ingredients: 

500ml Homemade Stock
1kg Older Softer Ceps,
Large Onion, finely chopped
3 Garlic, finely chopped
100g Pancetta 
150ml double Cream
25g Unsalted Butter 
1 Tsp Oil
Small fresh young cep sliced
Thyme finely chopped
Fresh Black Pepper  

Method: 





1) Heat the butter/oil gently, add the onion, sweat gently for 5-6 mins, add the older ceps, sweat 3-4 mins, add garlic, sweat for 2 mins more, add the stock and bring to a very gentle simmer. 

2) Once simmering, remove from heat add cream, pepper and blend/blitz - the larger ratio of ceps to stock should give a thickish, viscousy consistency - put to one side. 

3) In the meantime, fry the pancetta and cook until golden-brown and slightly crispy, drain on kitchen roll to remove excess fat. Ladle soup into bowls, add young sli…

Creamy Girolles a la Forestiere

First time I made this was with an old friend & her children in Applecross in Scotland. It was the first time I'd found Chanterelles and I was in my mushroom infancy. Wild Food by Roger Philips went  everywhere with me and it was that recipe in that book that I then replicated - it went down a treat with everyone. Here's a version of that recipe:













Ingredients:

Fresh Chanterelles
Streaky Bacon (at least one smoked rasher!)
Potatoes
Onion
Garlic
Double Cream
Spignel
Dried Pepper Dulse
Bulrush Pollen

Method:

1) Wash & chop potatoes, place in a pan of salted boiling water, simmer until tender, remove and set to one side.

2) Chop the bacon into strips and put in pan with the chopped onion, fry until onion is soft and cooked.

3) Add the chanterelles & potatoes, cook for 6-7 mins or until most of the liquid exuded from the chanterelles has begun to receed, add the garlic, cook 2 mins more, add the cream, chopped spignel & crushed pepper dulse, turn up the h…