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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

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

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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

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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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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

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