I recently went on an inspiring urban foraging walk in the heart of Bristol. Despite considering myself a bit of a seasoned forager, marking each spring with bundles of wild garlic, the summer with the perfume of elderflowers and the autumn with the juicy tang of blackberries, I discovered that there is a lot more wild food all around us in the city than we might expect! This has set me off on a bit of a wild food kick and I thought it might be a fun challenge to see how many different foraged foods I can make use of in the kitchen during the Food Connections Festival. Last night I started off in a very, very local way by adding a few dandelion leaves from the garden to my fish stew. They added a delicious bitter bite that went really well with the fish (pollock) and other flavours in the stew (potatoes, garlic, onion, carrot, a handful of chopped spring greens and a splash of creamy milk). I used organic veg and washed everything down with a bottle of locally produced ale!
2 May 2015