Sting

I used a recipe from stoneheadcroft.com with some small variations when making my nettle ale.  Be aware that you should keep it somewhere that it’s not likely to damage anything - as the high pressure caused during fermentation has been known to lead to explosions!

Here’s a photo of the ensuing party, Sting went down like a summery treat… 

The Clay Oven

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Here’s a time lapse video of my attempt at making a clay oven, which I built over 6 weeks this spring.  It’s great for pizzas but I’m yet to master slow cooking with it..  I certainly don’t claim to be any sort of expert but if you want more details on how I made it, then feel free to get in touch!

Nettles meet the East

 

I used regular stinging nettles to make my Pichchhoo aloo but you could also use White dead nettles or Red Dead nettles - although they are much harder to find.  Archie managed to find one:

White Cliffs

The stunning Sussex coast on a beautiful day.  Just down river from the home of Sea Purslane and Samphire - and so much more to discover!

My First Full Meal with Foraged Sussex Food!

Wood Sorrel from the local woodland to create my Beurre Blanc and sautéed sea purslane from a tidal river- both excellent accompaniments to a lovely fillet of Sea bass.  Oh and mash, never forget the mash.

Purslane aka Sea Blight

One of my first forays in foraging: Oxalis