FOOD FROM THE FIELDS & HEDGEROWS

Cooking with things picked or harvested from the hedgerows and fields around the farm: berries, fruits, flowers, leaves and seeds. Food to eat in the fields on a tractor or out walking.

elderflower syrup

A fragrant syrup to drizzle over strawberries or raspberries instead of cream or dilute to make a refreshing long drink.

raspberry loaf cake

This Raspberry Cake recipe works just as well with frozen or fresh raspberries

Lemon Cordial

Lemon Squash, Lemon Cordial … call it what you will. A refreshing drink – to drink it, dilute with water or sparkling water.

Raspberry Crumble Cake

A moist, fruity cake that can also be eaten warm as a pudding.

Raspberry Vinegar

Fruity vibrant vinegar

Huffer

Huffers are a traditional bread roll from Essex that are perfect for harvest lunches, packing for a picnic or stowing away in your rucksack while walking.

Egg in a hole

Egg in toast

Elderflower Fizz Recipe

Find more ideas for using elderflowers here

Harvest Bars

Chocolate, nuts and raisins densely packed in a butterscotchy bar

Rhubarb Flatbread

Surprisingly good with smoked mackerel or ham but I’d happily eat if for breakfast too.

Green Walnut Liqueur

A wonderful use for green walnuts. Pick the walnuts in the second week of Wimbledon, when the nut is immature and soft. This tastes even better after a few years!

Hedgerow Gin

Gin flavoured with berries from the hedgerow

Stinging Nettle Bread

A cheesy green bread to cut into wedges while still warm and spread generously with butter.

Rabbit Confit

Rabbits legs preserved under a layer of fat

Nettle Scones

Find a clump of young stinging nettles, snip off the tops and take them home to make these delicious green scones.

Petal covered fresh cheese

We eat these little fresh cheese balls with flatbreads and salads of roasted vegetables or fresh green leaves throughout the summer.

Rose Petal Posset

Rose Petal Posset is one of those effortless dishes that taste as though they’ve taken great skill to produce. Serve with crisp biscuits like ratafias or delicate shortbread.