Foraged & Cooked is a seasonal guide to finding, identifying, and cooking with wild ingredients from the British countryside. Organised by season — Spring, Summer, Autumn, and Winter — the book follows the forager’s year from the first wild garlic of March through to velvet shank mushrooms in the depths of February.
Each season opens with detailed profiles of the wild ingredients available that month: what they look like, where to find them, when to pick them, their nutritional value, and clear lookalike warnings to keep you safe. The recipes that follow are built exclusively around those foraged ingredients — 60 dishes in total, from Wild Garlic & Nettle Soup and Elderflower & Sweet Cicely Cordial in spring, to Chanterelle & Penny Bun on Toast and Sloe & Elderberry Gin in autumn.
This is not a book about garnishing restaurant plates with a few petals. It is a practical, honest guide to making wild food the centrepiece of your cooking — soups, tarts, jams, risottos, cordials, wines, and more — using ingredients that are free, abundant, and extraordinary in flavour.
Pantry staples support the wild ingredients, but the foraged plant or fungus is always the star.
Covers 46 species across all four seasons. Includes 60 recipes, species identification guides, nutritional data, lookalike warnings, and full seasonal indexes.
