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Sushi

My first experience of wildcrafted sushi was with friends Mark (Galloway Wild Foods) & Andrew (Source Kitchen). After a days coastal and inland foraging we got down to sushi making. Great fun.

The sushi pictured was my dinner the other night. I had an assortment of ingredients including: Haddock, Velvet Shank, Large Cress, Sorrel, Ramsons, Golden Saxifrage & Young Dandelion leaf. I drizzled foraged fruit vinegars onto some pieces.

If you'd like to join me on a coastal forage and sushi making event or would like to book me for one you can contact me here: edible.leeds@gmail.com

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