Due to the heath robinson nature of our electrics up here (lightning, water ingress, fuse boxes/meters out in the barn) half the house is often without electric at any one time. So, in these rooms,…

This deeply warming Sweet Chestnut soup recipe will make you feel thoroughly nourished as the dark months creep in… Read more!

A traditional dish made from foraged silverweed roots, commonly prepared in autumn when the roots are at their sweetest and largest. Note: It is illegal to dig up roots without landowner’s permission.

A traditional celebratory dish from the Dolpo region of Nepal, featuring silverweed (Potentilla) roots and eight other auspicious ingredients. Note: It is illegal to dig up roots without landowner’s…

Home > Plants > Dock While filming my friend Simone, we made a truly scrumptious broad-leaved dock recipe, consisting of wilted dock leaves, rice, feta and seaweed parcels. Many people will turn their…

Crispy, seedy, crunchy and creamy, a winter winter full of warmth and health. By Nigel Slater

Beetroot is certainly the poster child for this recipe, being coaxed into a mousse, gel, ketchup and pickle. All the elements can be made in advance, so while it looks seriously cheffy, a bit of forward planning means it's a doddle to plate and serve up.

This pink peppercorn and horseradish compound butter is quick and easy to make, and will happily sit in the freezer until you need to use it. The flavours of sharp horseradish flecked with sweet pink peppercorn pair wonderfully with roast beef or steak as well as salmon or lovely buttered potatoes.

TV chef and writer Valentine Warner combines classic British flavours of a Sunday roast with Swedish inspiration for this stunning beef and horseradish crispbread topping which makes a great starter or canapé.

This advanced venison dish begins with a venison farce, which is then rolled into a ballotine and steamed in a steam oven. The farce is served with a fragrant Kampot pepper sauce and poached quince.

This dish by Chef Gabriel Waterhouse layers acidity beautifully - cured mackerel is paired with vanilla-scented pickled gooseberries, a yoghurt and lovage emulsion and horseradish cream.

Steven Smith's stunning recipe puts a modern twist on a classic flavour combination, combining mackerel with horseradish and cucumber

Horseradish leaf (Armoracia rusticana) makes a wonderful green vegetable, and raw it can taste very hot, however once cooked the hotness disappears. Cooked Horseradish leaf has a wonderful texture and…

Indulge in the perfect blend of tangy sea buckthorn and sweet honey with our Sea Buckthorn Honey Mousse Cake - refreshing and light!

venturing into the realm of light and healthy treats with a vibrant, guilt-free dessert: the Sea Buckthorn and Honey Greek Yogurt Parfait.

To make a syrup, snap off 500g of frozen berries and bring them to a gentle boil in a saucepan, then strain through a clean tea towel in a sieve into a bowl, squeezing the last of the pulp to extract…

Experienced forager shares her recipes and tips for making sea buckthorn juice, rich and gorgeous cup cakes filled with sea buckthorn curd.

Sea buckthorn and fermented honey, who knew?