The group also enjoyed a Hawthorn Roulade, Fried Herrings with Garlic Mustard, Nettle and Lentil Soup and an Easter Trifle with Crystallised flowers.
Wednesday, 2 May 2012
April 15th saw Cumbrian Chef John Crouch lead a spring themed wild food forage and cooking demonstration. The group enjoyed sunny weather whilst foraging for dandelion, wood sorrel, hawthorn leaves, Ramsoms, wood sorrel and ivy-leaved toadflax for a hedgerow salad.
The group also enjoyed a Hawthorn Roulade, Fried Herrings with Garlic Mustard, Nettle and Lentil Soup and an Easter Trifle with Crystallised flowers.
The group also enjoyed a Hawthorn Roulade, Fried Herrings with Garlic Mustard, Nettle and Lentil Soup and an Easter Trifle with Crystallised flowers.
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