RECIPES

A traditional ramen is the perfect way to enjoy any seaweed and this vegan version from Nick The Chef really knocks it out the park!

Russ says: "This was such a delicious, rather mild South Indian style curry using coconut milk for the sauce. The Sea Coriander from Forage Box is a match made in heaven for this dish, working perfectly with the fish as well as the spices in the curry. This is a new fave herb of mine!"

A simple recipe for elderflower sparkling wine - that perfect summer fizz!

You just can’t beat an Al fresco salad on a hot summers day can you!?

Creamy smoked garlic and prawn tagliatelle with fresh sea aster and dried seaweed with a wild hedgerow salad with raspberries, pickled carrot and ash keys, fresh raspberries and a lemon and olive oil vinaigrette.

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.

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!"

Pan fried trout cured with Szechuan peppers, Alexander seeds and lemon zest. New potato, fennel and bistort leaf salad (garlic mustard Mayo)

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.

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.

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.

Middle white pig pork chops with foraged hogweed seed salt rub and a kohlrabi, apple and elder slaw

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.

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.

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.

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.

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.

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.

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.

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.

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.