A handy identification guide, sumptuous recipe book and delightful source of inspiration, Wild Food Foraging in Cornwall and the Isles of Scilly offers an accessible introduction to foraging in a special and distinctive landscape. It covers over twenty wild edibles - flowers, fruits, leaves, seeds, shoots and seaweeds - and will appeal to all who want to access fresh, local ingredients, while enjoying a walk in the country or by the sea.
Rachel Lambert spent over twenty years in environmental education and community nutrition. She learnt about foraging and local foods in Europe and Asia, and has been teaching wild food foraging in Cornwall and the Isles of Scilly since 2007. She runs Wild Food Foraging, and her courses are highly regarded.
Acknowledgements; Introduction; About this Book; Seasonal Chart; Foraging Guidelines, Safety and Sustainability; Foraging Guidelines and the Law; Notes for the Cook; Alexanders - Smyrnium olusatrum - Alexanders Risotto; Bermuda Buttercup - Oxalis pes-caprae - Scilly Wild Spring Salad, Orange and Beetroot; Black Mustard - Brassica nigra - Beef Stew with Black Mustard Mash; Blackthorn/Sloes - Prunus spinosa - Sloe Liqueur and Sloe Liqueur Chocolates; Brabmles/Blackberries - Rubus fruticosus agg - Jammy Blackberry Muffins; Carragean - Chondrus crispus and Gigartina stellata - White Chocolate Panna Cotta; Wild Carrot - Daucus carota - Honey and Carrot Seed Cookies; Fennel - Foeniculum vulgare - Fennel Flower Head Fritters and Sorbet; Gorse - Ulex europaeus or Ulex gallii - Gorse Flower Rice Pudding; Gutweed - Ulva/Enteromorpha intestinalis - Crab Cakes, Crispy Seaweed and Wild Tartar Sauce; Kelp - Laminaria digitata - Kelp, Miso and Ginger Soup; Nettles - Urtica dioica - Nettle Soup; Pennywort/Navelwort - Umbilicus rupestris - Pennywort and Cream Cheese Canapes; Pepper Dulse - Osmundea pinnatifida - Pasta with Mussels and a Pepper Dulse Sauce; Rock Samphire - Crithmum maritimum - Pan-fried Mackerel and Rock Samphire with Crushed Coriander Seeds; Sea Beet/Spinach - Beta vulgaris spp. maritima - Baked Lemon Sole with Fennel, New Potatoes and Sea Beet; Sea Lettuce - Ulva lactuca - Sea Lettuce and Wild Carrot Seed Bread; Sea Raddish - Raphanus raphanistrum ssp. maritimus - Cod in Creamy Sauce with Crispy Wild Leaves; Sea Sandwort - Honckenya peploides - Sea Sandwort Salsa Verde; Common Sorrel - Rumex acetosa - Sorrel and Pennywort Dressing, and Sorrel and Alexanders Soup; Three-cornered Leek - Allium triquetrium - Three-cornered Leek and Nettle Pesto; References and Further Reading
'Foraging for nature's wild ingredients gives food a "distinct Cornish flavour"... "walking, food, plants and the landscape provide a rich insight into an area," said Rachel... Her book will enable readers to see Cornish and Scilly beaches and hedgerows in a new light.' (Western Morning News, 12.05.15); 'For those for whom the prospect of being able to live off the land is but a pipe dream, Rachel Lambert's guide to foraging wild food will be a blessing. ... Well illustrated and excellent value' (The Cornishman, 09.07.15); 'yet another example of the series of this publisher's superb little guides to a wide range of aspects of Cornwall. ... so varied and fresh in presentation' (Old Cornwall, vol. xv, no. 1, Autumn 2015) 'The perfect size, the book is a beautifully illustrated guide to identifying what is edible, the health benefits of each of the plants and then some lovely recipes to wow your family and friends. ... The crystal clear photographs of both the plants and the finished dishes takes out the guess work from both picking and cooking. A highly recommended book.' (Fresh View, Issue 8, 2015) 'Check out Rachel's book Wild Food Foraging in Cornwall and the Isles of Scilly, for some fantastic ideas.' (Cornwall Living, 47) 'All of the plants... are described in depth in Rachel's book, including identification descriptions, nutritional and medicinal benefits, processing tips, recipe suggestions and step by step recipes. Complete with over 40 pages of photographs.' (Cornwall Today, Spring 2015)
