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.
FOOD FROM THE FIELDS & HEDGEROWS
A fragrant syrup to drizzle over strawberries or raspberries instead of cream or dilute to make a refreshing long drink.
Lemon Squash, Lemon Cordial … call it what you will. A refreshing drink – to drink it, dilute with water or sparkling water.
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.
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!
Find a clump of young stinging nettles, snip off the tops and take them home to make these delicious green scones.
We eat these little fresh cheese balls with flatbreads and salads of roasted vegetables or fresh green leaves throughout the summer.
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.
Spend a few minutes in the sunshine picking wild violet flowers and then quickly use them to make this beautifully hued sugar.