Skip to main content

Honeysuckle Wine

1litre open Honeysuckle Blossoms (collected on a warm sunny afternoon & pressed down lighlty)
2.5lb Golden Granulated Sugar
250g Organic Raisins, chopped (adds 'body' to the wine)
Zest of 1 & Juice of 2 Large Lemons (natural citric acid)
4.5 litres filtered tap water or spring water (the less chemicals the better!)
5 Mature Oak Leaves (adds tannin) or use 1tsp Grape tannin powder
1-2 tsps nutrient
1 packet Sauternes Yeast

Place blossoms in fermentation bin, pour over the cold water, add sugar, lemon zest/juice, raisins, oak leaves & leave 24 hours, stirring ocassionally. 

Next day add nutrient and yeast and cover with muslin, leave to start fermenting. 

Once starting to ferment, stir daily and leave to open ferment for 1 week. 

After 1 week, strain through muslin and place in demi-john, put airlock on and leave to ferment out (usually once all activity has ceased and no more bubbles 'pop' through air lock - this could take several months depending on your brewing conditions, temp etc...). 

Once satisfied that fermentation has ceased adequately, rack contents off of the deposits at bottle of dj and put into another clean dj. Place in a cool/dark place and leave again several months to clear and for any excess yeast deposits to settle, rack again, put into clean dj and leave until 1 year has passed from initial fermentation. Bottle. 

It's worthwhile trying the wine when racking to gauge flavour/body etc and prior to bottling, this will give an indication as to how consumable it is, the longer you leave most wines the better they get. Enjoy.


Popular posts from this blog

Nettle, Wild Garlic and Ground Elder Soup

It's officially Spring, a time of new beginnings, longer daylight hours (yeeha!) and powerful, nutritious herbs. This recipe is one I first made a number of years back, at my first ever food festival - I had a 30 minute slot, so needed something quick easy and representative of some of the tasty, nutritious and powerful herbs available - it's a recipe that I've tweaked over the years and recent tweaks have left me feeling very satisfied with the results and those who have shared a bowl or two with me. The great joy of this soup, other than it's delicious and satisfying taste, is the ease of identification of the wild ingredients, the very small quantities required and the simplicity regarding the cooking. This isn't just a 'simply green tasting soup', this is wild gourmet food at it's simplest and finest.


75g Nettle Tops
75g Wild Garlic
35g Ground Elder
2 Onions
5 Garlic Cloves
1 - 2 Tbsps Fermented Brown Rice Miso Paste
2 - 3 Tbsps Coconut…

Pheasant and Wild Garlic Dolmades

I should really call this 'when opportunity knocks'! There are moments when opportunities arise while out and about, it's all about good fortune, random happenings, destiny (however you like to call it) and whether or not to act on the opportunities presented - when it comes to road-kill pheasant, I'm always happy to swing with the opportunity. This recent RTA bird was initially destined to become 'Pheasant Kiev'. However, while out early yesterday morning to pick the wild garlic required, my mind drifted and happened upon another idea I've had for a while, a take on Dolmades - this was in part due to the terrific size of some of the leaves I was finding, they were perfect for wrapping into mouth watering parcels and a bit of fun too.

The following recipe made 8 dolmades and there is still enough mixture left over for at least 6 more - I should have picked more leaves! It's a flavour fusion reminiscent of the Mediterranean, North Africa and the UK.


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 …