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Outdoor Larder

Foraging Guide: Ground Elder

Foraging Guide: Ground Elder

4 min read

Abundant in gardens, grass verges and shady woodland fringes, ground elder is an easy-to-find edible weed of the carrot family that makes a tasty salsa verde.

Foraging Guide: Wild Garlic

Foraging Guide: Wild Garlic

4 min read

A fantastically versatile wild food that is abundant in well-established woodland throughout the spring season, wild garlic is a much-loved foraging staple across Britain and Europe.

Foraging Guide: Alexanders

Foraging Guide: Alexanders

4 min read

Usually found in coastal regions of Britain, the Alexander is a plant of the carrot family. The leaves, stems and seeds can all be eaten. Mixed with cream cheese and wild garlic, the chopped leaves make a great filling for puff pastry bites.

Foraging Guide: Jelly Ear Fungus

Foraging Guide: Jelly Ear Fungus

4 min read

Usually found growing on dead or decaying elder trees, this distinctive mushroom can be foraged throughout the year. And though it sounds unusual, they make delicious soft-centred liqueur chocolates.

Storms and Silence: Wild Food in Norway

Storms and Silence: Wild Food in Norway

4 min read

Expedition chef Kieran Creevy is faced with extreme weather that nearly derails his team’s backcountry skiing and cold-water surfing plans. Fortunately, his food comes together: Arctic char followed by a classic Nordic dessert.

Foraging Guide: Wood Blewit Mushroom

Foraging Guide: Wood Blewit Mushroom

4 min read

Arriving late in the year, wood blewits are the ideal quarry for the committed autumn-winter forager. With a meaty texture, they work great in mushroom pâté.

Foraging Guide: Puffball Mushroom

Foraging Guide: Puffball Mushroom

4 min read

Distinctive and delicious, puffball mushrooms are an easy-to-identify fungi suitable for the novice forager. They taste great in Japanese Ramen dishes.

Foraging Guide: Rosehips

Foraging Guide: Rosehips

5 min read

Found in parks, gardens and hedgerows, vibrant and vitamin-rich rosehips – the fruits of wild and domesticated roses – can be combined with apples to make a delicious autumnal jelly.

Foraging Guide: Porcini Mushroom

Foraging Guide: Porcini Mushroom

4 min read

A highly prized and much sought-after edible mushroom, the Porcini or Cep – also called the Penny Bun or King Bolete – is a real treasure for woodland foragers.

Foraging Guide: Sloes

Foraging Guide: Sloes

5 min read

This much-loved hedgerow fruit is a tiny plum that is native to Britain. It is most commonly used to make sloe gin, but it can also be brined and eaten as a delicious olive-like snack.

Foraging Guide: Chicken of the Woods

Foraging Guide: Chicken of the Woods

4 min read

This distinctive mushroom has the flavour and texture of chicken, making it one of the most versatile edible fungi for woodland foragers.

Another Scotland: Wild Food on the Isle of Skye

Another Scotland: Wild Food on the Isle of Skye

3 min read

Expedition chef Kieran Creevy awakens to the glorious prospect of sun-drenched ridge scrambling on Skye. But first, breakfast: wild salmon kedgeree and deconstructed cranachan.