This recipe gives you all the creamy comfort of a risotto, with a lot less stirring. It’s a great method if you’re lucky enough have some really good mushrooms (such as penny buns, orange birch boletes or chanterelles). Rather than being simmered in the stock, which might spoil their wonderful texture and flavour, they’re sautéed separately and stirred through at the end. A few slices of dried mushroom and their soaking liquor bring an undertone of mushroomy richness to the rice. You can use any risotto rice, but we find that Carnaroli gives the best consistency when baked.
This simple compote works with whatever you've found – blackberries, elderberries, wild plums, crab ...
This takes minutes to make but livens up everything from toast to steak. Keep it in the freezer and ...
A proper winter warmer with a surprising citrusy kick. Packed with vitamin C and that lovely forest ...
The simplest way to enjoy those stingers. Don't worry – they lose their sting as soon as they hit ho...
Refreshing on a hot day and takes no time at all. Wild mint has a more interesting flavour than the ...
Dead simple but proper tasty – this smoothie is a great way to use up whatever berries you've found ...
