Author Archives: Alvaro Docio

Acorn bread

Often overlooked, acorns can make one of the finest flours. In a series of experiments, I made this huge bread with a whole-wheat appearance. It tasted very nutty and went very well with olive oil and prosciutto. Acorn flour is… Read more »

Crab apples

The crab apple is the wild counterpart to the cultivated apple, much smaller and tarter in flavour. The trees produce beautiful fragrant blossoms in spring and prolific fruit in late summer, which makes it a forager’s favourite. Description and species… Read more »

Acorn flour

Despite oak trees are very common in Britain, not many people have considered to use their nuts as an edible resource. They cannot be eaten straight from the tree, as they taste very bitter due to the high content in… Read more »

Acorns

Oak is the most common woodland tree in Britain. It has been a national symbol of strength and longevity for centuries, dubbed as the Royal Oak. The saying goes “Mighty oaks from tiny acorns grow”. They are all around us… Read more »

Leaching acorns

Following my post on acorns and before you run out to your nearest oak tree, it’s important to remark acorns are naturally bitter and they must be processed to make them palatable. This unpleasant flavour comes from the tannins, which… Read more »