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Fish Tortillas with Garlic Mustard Chimichurri and Wilted Bistort Leaves.
Make the most of May's Forage Box with this fish tortilla recipe. Fish goujons are lathered in a foraged chimichurri made from raw garlic mustard leaves, hot fresh chillies, olive oil and vinegar. Serve with wilted bistort leaves and a tomato and mango salsa. This month's recipe is inspired by flavours from further afield, but still celebrates the wild and wonderful items.
Pork Fillet Stuffed with Black Pudding, Garlic Mustard and a Cider Jus
Russ says: "I also added some steamed wild Bistort to the creamy mashed potato which gave it a nice fresh spring green zesty flavour. A flavoursome hearty dish!"
Hand dived scallops with wild garlic butter
This is an effortless dish that would make for a show-stopper starter. Hand-dived scallops are pan-fried and basted in homemade , exuding a true taste of Spring and the British seas. The roe of the scallops (the orange part attached) can be a little bitter, however some people do like this part of the scallop.
Baked eggs with wild garlic, peppery rocket and harissa yogurt
The long, flat deep green leaves found in woodland areas or riverbanks across the country feel like a herald of Spring. Wild garlic is a great place to start when foraging for food, it has a distinctive shape, colour and is incredibly versatile in the kitchen.
Salmon with linguine, wild garlic and asparagus
This recipe is a pure celebration of one of my favourite foraged ingredients, I love wild garlic leaves for the freshness and mild garlic flavour they give to dishes. Wild garlic can be identified by its distinctive smell, long pointed leaves and white flowers, which bloom at the end of the season.
Pork chops with hogweed seed salt rub and kohlrabi, apple and elder slaw
Middle white pig pork chops with foraged hogweed seed salt rub and a kohlrabi, apple and elder slaw
Cod en papillote with wild Alexander leaves, roast fennel and saffron aioli
With a taste between celery and parsley but more sophisticated, young Alexander leaves can be roughly chopped and used to garnish colourful dishes like the above and used to make an aromatic marinade. Growing on cliff tops and in seaside hedgerows, these bright leaves complement fish dishes.
Wild salmon with foraged sea purslane, pesto and dauphinoise potatoes
Sea purslane is a great alternative to marsh samphire, or other coastal vegetables. It has a unique crunch unlike most coastal plants, yet still delivers a distinct salty flavour which enhances many fish or seafood dishes. This recipe is once again inspired by ingredients sent in this month's , a subscription service delivering a monthly collection of wild/foraged foods.
Fresh farfalle pasta with fresh sea purslane, watercress and anchovies
Sea purslane is a great alternative to marsh samphire, or other coastal vegetables and is traditionally used in fish dishes but honestly has more diverse uses than we like to give it credit for. To complement its unique saltiness, I incorporated both anchovies and juicy capers into this fresh pasta dish along with fresh chili and peppery watercress.
Foraged three-cornered leek pesto
Three-cornered leeks can be found in flowerbeds, hedgerows and verges. Tasting similar to baby leeks or chives, three-cornered leeks are wonderful chopped into mashed potatoes, blended with butter on new potatoes or steak, and in pesto like this recipe. I have used toasted walnuts for my pesto as their nutty robustness really complement the leeks.
Breaded coley with three-cornered leek tartare sauce and sautéed sea radish
This recipe incorporates the delightfully wild and foraged ingredients from December's , including fresh three-cornered leek and fresh sea radish. Both these elements complement the fillets of wild coley which are covered in breadcrumbs and fried in butter.
Acorn fettuccine with a creamy wild mushroom and spinach sauce
This recipe is based on two wonderful ingredients in the Christmas hamper, acorn flour and wild mushroom stock powder with Hen Of The Woods, Porcini, Cauliflower Fungus, Dryad's Saddle, Brown Birch Bolete, Orange Birch Bolete. are a subscription service delivering a monthly box of wild ingredients.
Wild parasol mushroom risotto with roasted chestnuts
This gorgeous autumnal risotto is packed with flavour, from the earthy foraged parasol mushrooms, the nuttiness of roasted chestnuts and the wonderful umami flavour of sea lettuce. Top with an indulgent drizzle of truffle oil and grated cheese. This recipe is a concoction of ingredients found in this November's , a subscription service delivering delicious wild ingredients to your door.
British trout with fresh horseradish potatoes, watercress and beetroot
I just can't get over the vibrant colours on this plate, the individual ingredients feeling like a celebration of British ingredients, including the gnarled horseradish root delivered in my this month. I've never cooked with fresh horseradish before, but the taste is so striking and the smell is incredible, just like wasabi served with sushi.
Cornish hake with wild samphire, vine tomatoes and clams
This show-stopper recipe looks sensational but is curiously easy, relying very much on the quality of its ingredients. The gorgeous wild marsh samphire was sourced from , who deliver a selection of wild/foraged ingredients to you in taster-sized portions, perfect for incorporating in cooking whether it be the samphire (below) or fresh wild garlic to add into homemade pesto.