Month: September 2016

  • Autumn Tapas & Teas @ Tiddenfoot Lake

    Sorrel – (lemony flavour) add to a cocktail skewer of hard boiled egg, and olives. Use as you would lemon! Plaintain – add seeds to biscuits, stir fries, bread Reedmace- Dig up the rhizome in autumn –winter, roast, good source of carbs. Ash – seeds, peel then pickle when green Fairy Ring Champignon mushroom – […]

  • Autumn Wildfood Cookery Menu @ Linford Lakes Nature Reserve

    Hedgewitch Adventures @ Linford Lakes Nature Reserve Autumn Wildfood Cookery 2016 Menu: Wild Seed Damper Bread with Nettle Pesto Comfrey Fritters Roasted Reedmace Roots Clay & Leaf Baked Trout with Wild Horseradish, Crabapple and Honey Clay Baked Hazelnut & Crabapple Stuffed Squash Hogweed Pannacotta with Wild Berries Damper Bread: 300g self raising flour 75g butter […]