Wild Food by Evan Doyle

Foods for free, to enjoy fresh or preserved for cooking with creative recipes all year round or given as gifts from your kitchen.

Wild Food reveals the secrets of how to identify, pick, preserve and cook the wild foods that grow in our hedgerows, woodlands, hillsides or seashore.

Foraging through the seasons: nettle, wild garlic, dillisk, carrageen, sea beet, samphire, sorrel, elderflower, hawthorn, sea lettuce, wild strawberries, bilberries, chanterelle, field mushrooms, blackberries, cep, damson, rowanberries, crab apple, herbs, elderberry, rose hips, hazelnut and sloe.

Also included are 60 delicious recipes, both traditional favourites and current specialities at Strawberry Tree Restaurant.

Hardback