Discover a year of seasonal baking inspiration
Seasonally is the most exciting and sustainable way to bake, from the planning and anticipation to the sourcing and foraging. It all started, for me, when I discovered a patch of wild garlic during the first lockdown. April's bright green shoots poking through winter's soil seemed the epitome of hope. As I clodded over the countryside that spring and summer, I came across a forest of free fruits: wild redcurrants, wild raspberries, and wild blackberries, which I whipped up into cakes, madeleines, and tarts. I stumbled across an unassuming little lane carpeted with the tiny flowers of Wiltshire wild strawberries, to which I returned when they ripened red, transforming them into trifles and jellies. On the branches I hadn't stripped in June, elderflowers became elderberries, which I toasted as champagne and warmed as winter cordial. Nature's generous offering never ceased to amaze and inspire me: quinces gifted in a church porch, rosehips glinting on a barren branch, an orchard of old-variety apples reaching far back into the past...
Here I present my own tried and tested recipes inspired by nature, which I hope you'll enjoy. Each is original, either my spin on a classic, or a unique idea. You'll find sweet and savoury bakes: breads, buns, biscuits, tarts, cakes, quiches, desserts, tortes... You'll also find a few recipes for drinks: elderflower champagne, summer cordial, and elderberry cordial. Some recipes are directly inspired by what I've foraged (my nettle quiche, my wild garlic recipes, and my elderflower collection), and I share lots of foraging tips for novices. But most recipes require simply a trip to a standard supermarket.
If you're interested in natural skincare, check out my recipe for calendula oil: not only is it edible (drizzle it over summer salads), but it can also be used in the bath or as the basis for other skin remedies.
As the land continues to create, so will I, so check back soon for more recipes.
Seasonally is the most exciting and sustainable way to bake, from the planning and anticipation to the sourcing and foraging. It all started, for me, when I discovered a patch of wild garlic during the first lockdown. April's bright green shoots poking through winter's soil seemed the epitome of hope. As I clodded over the countryside that spring and summer, I came across a forest of free fruits: wild redcurrants, wild raspberries, and wild blackberries, which I whipped up into cakes, madeleines, and tarts. I stumbled across an unassuming little lane carpeted with the tiny flowers of Wiltshire wild strawberries, to which I returned when they ripened red, transforming them into trifles and jellies. On the branches I hadn't stripped in June, elderflowers became elderberries, which I toasted as champagne and warmed as winter cordial. Nature's generous offering never ceased to amaze and inspire me: quinces gifted in a church porch, rosehips glinting on a barren branch, an orchard of old-variety apples reaching far back into the past...
Here I present my own tried and tested recipes inspired by nature, which I hope you'll enjoy. Each is original, either my spin on a classic, or a unique idea. You'll find sweet and savoury bakes: breads, buns, biscuits, tarts, cakes, quiches, desserts, tortes... You'll also find a few recipes for drinks: elderflower champagne, summer cordial, and elderberry cordial. Some recipes are directly inspired by what I've foraged (my nettle quiche, my wild garlic recipes, and my elderflower collection), and I share lots of foraging tips for novices. But most recipes require simply a trip to a standard supermarket.
If you're interested in natural skincare, check out my recipe for calendula oil: not only is it edible (drizzle it over summer salads), but it can also be used in the bath or as the basis for other skin remedies.
As the land continues to create, so will I, so check back soon for more recipes.
