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Preparing Rabbit for the pot

Preparing Rabbit for the pot

by Andy Noble ~ 3 September, 2010 ~ 3 comments

In the modern day diet, Rabbit is often overlooked as a meat source, and certainly you’d be hard pushed to find it in your everyday supermarket.   Yet Rabbit meat is high in protein, low in fat and low in cholesterol – and even better it tastes fabulous too! (Please note that there are images of a dead rabbit in this article). Read more...

Foraging for Sweet Chestnuts

Foraging for Sweet Chestnuts

by catherine ~ 24 October, 2008 ~ 134 comments

Now is the time to be collecting your sweet chestnuts.As the October winds get going, there will plenty more of them to collect from under the trees.    Don’t confuse them with horse chestnuts (conkers), which are inedible. You can see pictures of the sweet chestnut tree in the Woodlands.co.uk Tree Identification Guide.The hedgehog-like cases are covered in long, pliable, green spikes.  Split open, they contain 2-3 shiny, roughly triangular nuts with a distinctive tuft on the end. Read more...

Wild Garlic Recipes

Wild Garlic Recipes

by catherine ~ 20 June, 2008 ~ 26 comments

Anyone who’s walked through a wood and smelt that distinctive onion-y smell has been near one of the commonest, but little used, wild foods. Wild Garlic (Alium ursinum) or ransoms is common in woods all over the UK. Read more...

Wild Food  -  Seasonal Cookery

Wild Food – Seasonal Cookery

by liz ~ 16 November, 2007 ~ 5 comments

What better way to be in touch with our beautiful countryside than to enjoy the best wild and cultivated produce that the season has to offer.  Connect with nature for the best nutritional value, low food miles and fantastic flavours.  Read more...

How to Make Wild Bannock Bread

How to Make Wild Bannock Bread

by Annette ~ 26 June, 2007 ~ 13 comments

When on the trail, be it in Britain or abroad I like to carry the following ingredients with me to make what I call a Wild bread. Bannock originates from Scotland and was made with oats, flour, salt, and water but over time other ingredients have been added to the delight of our taste buds! This bread is particularly fun to make as a family.
Read more...

Basic campfire cooking

Basic campfire cooking

by Margaret ~ 8 August, 2006 ~ 23 comments

The simplest campfire for your woodlands is made between two fairly hefty logs of wood, preferably cut recently and still “green”, so they don’t ignite. Between these, you kindle your small dry sticks, and larger dry wood. The kettle or pan should reach across the fire and balance on the logs, but it is much better if you have metal bars to Read more...

Wild Food Courses

Wild Food Courses

by liz ~ 28 July, 2006 ~ 19 comments

Have you ever wondered what salad plants you can pick and eat on your walks in the countryside? Have you ever prepared and tasted succulent rabbit-burgers grilled on a barbecue in the woods or smoked your own trout fillets in a back-woods smoker?

Dan Watson (North of England Agent), Rob Pickering and Liz Murphy ran three two-day courses in preparing and eating Read more...

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