ROSE PETAL PRESERVE
Neals Yard Finn on a rose petal drizzled with a tiny amount of preserve
BIRCH SAP JELLY
A plain butter cracker with chicken liver or duck liver pate, ½ teaspoon of jelly topped with an edible flower such as borage
ROSE EL HANOUT
Grind in the dukkah with sesaseeds/hazelnutnut & salt – dip breadsticks into oil & coat with the dukkah
ROSEHIP & HORSERADISH DIPPING SAUCE
On smoked mackerel pate in little gem or chicory leaves
Introducing Forage Fine Foods
” Forage Fine Foods is run by me, Liz Knight from my kitchen in rural Herefordshire. I am a forager who teaches wild cookery courses, does a bit of writing & makes a range of wild / botanical flavourings.
Forage is set on top of a hill in the gorgeous Black Mountains. From our kitchen window we look out onto heather, wild thyme and whimberries on the mountain tops, lanes billowing with meadowsweet, hogweed and cherry blossom. Meadows run riot with sorrel, clover and cleavers, and hedgerows are full of honeysuckle, hawthorn, elder and hazel. It’s almost impossible to not find something to eat around here & for thousands of years the good people of this wonderful land have picked, eaten and thrived on the inspirational larder that sits outside of every ones front doors.
We’re on a bit of a mission to rekindle a love affair with the taste of the wild and have turned the flavours we love the most into a range of seasonings and condiments we think will win your hearts & get you start on your own foraging journey.”
Visit Fine Forage Foods’s site to find out about foraging courses and wild food events.
In order to redeem any discount codes, you'll need to create an account.