Acorn pancakes

Acorn pancake

Acorns are rarely used as ingredient in Britain but are very versatile. This year I won my battle against squirrels and picked plenty of acorns, which I wanted to use to make bread. I was also suggested I could make pancakes as well so I did not hesitate. They were sublime! The acorn flour adds … Read more

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 not something you can buy in the shops, so you will have to make your … 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 Crab apple (Malus sylvestris) or wild apple is a species of deciduous trees native to … Read more

Wild garlic (Ramsons)

One of the earliest wild greens to poke through the soil in Spring is wild garlic. Their long, shiny and glossy oval leaves are fairly straightforward to identify and are one of the most abundant ingredients you can find at this time of the year. Wild garlic has played an important role on the renaissance … 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 tannins and therefore are considered poisonous. However, a bit of processing can reward you with … 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 and are quite generous producing nuts. However, they are not commonly regarded as regular nuts … Read more