Most of us, if push came to shove, could, whilst walking out on a sunny, early autumn day, recognise a blackberry, pick a few and knock up a blackberry tart. Ditto perhaps the fruits of a blackthorn bush, prick its sloes, add some gin and hey presto, by Christmas we’d have a moreish liqueur ready to be imbibed. However, other than perhaps the odd wild strawberry and occasional hazelnut, would we feel safe in rummaging our locality, foraging our fields and hedgerows, forests and seashores with enough knowledge of nature’s bounty to feed our friends and family without peril?
As a child growing up in Cornwall, David Beazley began foraging with his father, clambering down precipitous cliffs to the sea in search of prawns and crabs. 40 years have passed and his enthusiasm is yet undimmed. David is a man who can navigate the amateur forager through the very real reservations most of us have in searching our countryside for its seasonal, ample, and most gratifyingly, gratis, cornucopia of food.
His chapters lead us through easy to follow categories such as edible leaves; fruits and nuts; mushrooms; flowers; sea vegetables and seafood providing us not only with what food grows where and when, but also, once collected what to do with it.
Once you have gathered your fresh ingredients David uses his knowledge as a chef to help you create simple, delicious dishes that let the ingredients do the talking.
This book is a testament to David’s incredible knowledge and passion for local wild food and is a must for anyone with an inquisitive nature who enjoys cooking and wants to introduce foraged foods into their kitchen. What could be more satisfying than sitting at home with a dinner that has cost you little more than your time?
“Happy foraging, happy cooking and bon appetite”
Darrin Hosegrove, Chef Director Ashburton Cookery School
As a child growing up in Cornwall, David Beazley began foraging with his father, clambering down precipitous cliffs to the sea in search of prawns and crabs. 40 years have passed and his enthusiasm is yet undimmed. David is a man who can navigate the amateur forager through the very real reservations most of us have in searching our countryside for its seasonal, ample, and most gratifyingly, gratis, cornucopia of food.
His chapters lead us through easy to follow categories such as edible leaves; fruits and nuts; mushrooms; flowers; sea vegetables and seafood providing us not only with what food grows where and when, but also, once collected what to do with it.
Once you have gathered your fresh ingredients David uses his knowledge as a chef to help you create simple, delicious dishes that let the ingredients do the talking.
This book is a testament to David’s incredible knowledge and passion for local wild food and is a must for anyone with an inquisitive nature who enjoys cooking and wants to introduce foraged foods into their kitchen. What could be more satisfying than sitting at home with a dinner that has cost you little more than your time?
“Happy foraging, happy cooking and bon appetite”
Darrin Hosegrove, Chef Director Ashburton Cookery School
