Some highlights from last Sat 21st’s Autumn Forage with Tapas Tasters.

The new autumn Menu was:

Rowan Jelly

Soy & Sesame Burdock Root

Battered Spiced Crabapples

Horseradish Sauce

Real Horseradish sauce is far hotter than anything you will find on the supermarket shelves! If you want your sinuses cleared, make wild foraged sauce.

For the forage I made Battered Spiced Crabapples – cooked in honey and butter then dipped in batter and fried. It was a well-earned treat on this damp day and very portable!

Above I added the cooked crabapples to plain yoghurt and dressed with Angelica that I candied from the water meadow earlier.

The Rowan Jelly is tangy like marmalade. These amazing berries can be found hanging from their pretty trees in car parks and waysides in most of the UK.

Smoky Burdock root has liquorice and parsnip flavours. Burdock is medicinal too – it flushes toxins from your liver and kidneys. You can also roast burdock with a little olive oil, salt and pepper.

I’m running another half-day Autumn Forage with Tapas Tasters next Sat, and a family-friendly shorter Autumn Forage on Fri 27th.

Links are below: