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Acorn pancake

Acorn pancakes

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

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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

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Crab apples

Common name: Crab apple, wild apple Botanical name: Malus sylvestris Family: Rosaceae (Rose) Subfamily: Amygdaloideae (Plum) Worldwide distribution: Native to Europe. Local distribution: Widespread throughout the UK and Ireland. Habitat: Hedgerow, scrub, roadsides and woodland. Foraging season: Fruit late summer

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Wild garlic (Ramsons)

Common name: Wild garlic, ramson, bear’s garlic, broad-leaved garlic, gypsy’s onions, wood garlic, buckrams, stinking Jenny Botanical name: Allium ursinum Family: Amaryllidaceae (Amaryllis) Subfamily: Allioideae (Onion) Worldwide distribution: Native to Europe and Asia. Introduced in North America. Local distribution: Common

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The old fashioned flowerpot bread

Using a terracotta flowerpot as a mould for your bread is the old fashioned equivalent to the trendy ‘cake in a mug’ that will give your children the perfect excuse to get involved in the kitchen. You can make just

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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

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