Sea Purslane Fish Cakes



In this Sea Purslane recipe, the gorgeous flavours of sea purslane, wild fennel seeds, and fresh mackerel merge together to create a fish cake full of seashore tastes. This must-try Sea Purslane recipe will have every seashore lover going back for seconds.
Ingredients
  • 2 medium sized Mackerel
  • 500g of just boiled potatoes
  • 100g Sea Purslane ( Halimione portulacoides )
  • 15g Kelp
  • ½ tsp ground Wild Fennel seeds
  • 1 tsp fresh Marjoram
  • Plain flour
  • Egg (Beaten)
  • Oil
Suggested Instructions
  1. Boil the potatoes until just done. You don't want them too watery. Then mash.
  2. Grill mackerel until done, then debone and flake, then add to the potato mash.
  3. Bring a pan of water to the boil, remove and soak the kelp for 30 minutes, then slice finely and add to mash.
  4. Finely chop the raw Sea Purslane, and add to mashed potatoes.
  5. Next add the wild fennel seeds, fresh marjoram, beaten egg, and 4 tbsp of plain flour.
  6. Form into small cakes no thicker than 2cms, and gently shallow fry for 3-4 minutes on each side in hot oil until browned.
Makes: Makes 8 fish cakes.

Bullace & Mugwort Gin


Is it Bullace or Sloe? The question keeps getting asked. Bullace is half way 
in size between a Sloe and a Damson. Often mistaken for a Sloe you will 
know you have a Bullace the moment after the first frost, or your freezer!
Bullace tastes Cherry Plummy after frost, however before the frost they can 
be pretty indistinguishable from an over sized sloe. Tart and astringent.


So why Mugwort (Artemisia vulgaris)? Well i simply love it, that's the only 
reason and i reckon it will go very well in this recipe if don't over steep 
it. My first finger test is confirming this. You might want to adjust the 
quantities of honey to suit the sweetness of your tooth.
Ingredients
  • 500g Bullace
  • 200g wild flower honey
  • 5g Mugwort flowers/buds
  • 75cl bottle of gin
Suggested Instructions
  1. Freeze Bullace for 48 hours, then defrost and mash with a rolling pin in a large jar.
  2. Dissolve the honey in a cup of gin by stirring, then pour into the jar with the Bullace, Mugwort and add the rest of the gin bottle.
  3. Stir every day for a week, and leave until Christmas… if that's possible.
  4. Makes: 75cl

Rosehip Vinegar


With the abundance of Rosehips this year I decided to take advantage of them to create this unique tasting Rosehip vinegar recipe. Rosehip Vinegar is the perfect accompaniment to vegetables and salads as well as ham, smoked meats and fish and is the perfect addition to game sauces. 
With Christmas looming, this makes a wonderful, beautiful gift for the foodies in your family. Use old bottles, corks etc to give your Rosehip vinegar recipe that 'folksy' look.
Ingredients
  • Rosehips
  • White wine vinegar
  • Bottle & Cap/Cork
Instructions
  1. Gather your Rosehips (preferably after a frost but in the UK that might not be until Feb or March, so instead freeze them, then defrost and use), then top and tail them and pierce each one numerous times with a pin.You DO NOT want to crush them as the hairs inside the hips are highly irritant to your throat and gut, and must not be consumed.
  2. Next pop them in your bottle until it is full, then pour on cold white wine vinegar.
  3. Cap and place in a cupboard for around 6-8 weeks, giving them a good shake occasionally.
Serves: As many dishes as the size of your bottle.

Wild Edible Snails in Garlic Butter


Eating wild edible snails from your garden and countryside isn't the usual recipe i put up here, because i usually focus on wild edible plants. Well a few days ago i stumbled across a whole tribe of snails, all various species which i am not even going to go into.

Ingredients

  • Three handfuls of wild garden snails etc.
  • Oatmeal
  • 4 cloves of garlic (crushed)
  • Butter
  • Long sewing needle
Suggested Instructions
  1. Before cooking your snails you first need to purge them of shit and grit.To do this sprinkle fine oatmeal onto the bottom of a large ice cream box and add your washed snails. Make sure the lid has lots of holes and is well ventilated, because you don't want your snails to get too hot. Feed them on oatmeal for about 3-4 days, then fast (starve) them for a further two days.
  2. Bring a pan of salted water to the boil and drop your snails into it. Bring it back to the boil and simmer for 15 minutes. When done, get a long sewing needle and hike the snails out of their shells.
  3. Melt lots of butter and gently sautee the crushed garlic until transparent, then throw in the snail meat and gently fry for 3 minutes.
  4. Serve with crusty bread and salad.

Nettle & Chorizo Tapas



Always encourage folks to create simple, tapas style dishes when creating wild food recipes. Here's a Stinging Nettle recipe I came up with the other day that worked a treat. 
Ingredients
  • 200g blanched nettles
  • 50g chorizo (cut into chunks)
  • 2tbsp light olive oil
  • 1 onion (finely chopped)
  • 2 cloves of garlic (chopped)
  • Chicken stock
  • White wine
  • Chilli flakes
  • Crushed black pepper
Suggested Instructions
  1. In a separate pan, lightly fry the chorizo until just browning, remove from heat.
  2. Blanch the Nettle tips for about 45 seconds, thoroughly squeeze out the water, then chop finely.
  3. Fry onion until translucent, and then add the garlic, cook for about a minute then add the nettles, chilli flakes and black pepper, and saute for 3 minutes.
  4. Add small amounts of stock, and wait for the nettles to absorb the liquid, then add more. How much is up to you, and don't forget to add a couple of slugs of white wine.
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