Wild food recipes we use on our courses at Wild Rose Escapes.
Nettle soup is one of my favourite spring recipes, it feels like a real tonic at the beginning of Spring. I’m always checking our nettle patch until they are just big enough for the first batch. Nettles give us so much, amazing they are often thought of as a pest..I can dye using them, cord … read more…
I have always loved making pancakes as they are such an easy thing to put together if you have run out of breakfast or teatime treats. My pancakes/drop scones are bursting fully of lovely bits and bobs I chuck in from my larder, this always changes depending what I have when I make them. I … read more…
We spent a wonderful August bank holiday weekend demonstrating prehistoric cookery techniques at the Thrumpster archaeological festival. Caithness is a wild and wonderful part of the Highlands, so it was quite an adventure camping there for three nights with my family. We spent the first day demonstrating simple cookery techniques to school groups. We made … read more…
We had a lovely weekend in Caithness, demonstrating ancient cooking methods. We were part of the Prehistoric festival to celebrate Joseph Andersons work…. Prehistoric Festival in celebration of the 150th anniversary of Joseph Anderson’s excavations at Yarrows 23rd August … read more…
The Gorse is coming out everywhere up here now, looking really beautiful, the yellow is so vibrant. I have just returned from a week in Wiltshire where the fields are covered with oil seed rape a different kind of yellow compared to up here, but both looking and smelling good. I love the smell of … read more…
We were recently runners up at the Highlands and Islands Tourism awards. Shortlisted for “Best nature based experience”. The short film below (less than 30 seconds) shows a few of the things we do in the woods, including a little of our prehistoric cookery, the Shetland sheep and wool! Just click on the link below Tourism … read more…
We have had a lovely summer of prehistoric cookery day and weekend courses. Outdoor wild cookery is perfect for the spring and summer months. Although we had the Mongolian Ger this year (in case we got really rained on or off!) so far we have not really had to use it and we have mostly … read more…
The new cooking tripod We are now lucky enough to have one of Iolo’s bespoke tripods and griddle. We tried it out on on of our May Prehistoric cookery days, it was great and makes boiling the kettle so easy. We even made Gorse flower drop scones on the griddle after supper, they were perfect and … read more…
The nettles were pretty late up here this year, but they are out in force now! I have been busy making nettle beer, which is Wild Food Foraging a lovely refreshing drink on a summery day and rather good for you too! Nettles are packed full of vitamins and iron and have therefore always be used as a … read more…
All this wonderful sunshine seems to have encouraged spring to come early. This morning we picked sorrel and nettles, I’m making a spring green risotto for lunch, which is one of Alex’s favorites and is particularly handy when you live far from the shops or great if you are on a tight budget- and it … read more…
