FORAGE FOR YOUR DINNER
There is nothing like a bracing walk through the countryside to work up an appetite. But instead of just enjoying the scenery, why not forage for your post-walk meal? There’s no better way to experience the foods that may exist in any local area.
The Cornwall Hotel, Spa & Estate in St Austell runs foraging Gourmet Weekends, which give visitors the chance to enjoy all the Cornish countryside and coast has to offer – and learn what to look for when selecting wild food. The two-hour walks are led by Rachel Lambert, a local forager and wild-food enthusiast. Armed with a basket and under Rachel’s guidance, you will be introduced to a range of wild foods, which will form part of a five-course evening meal.
I visited Cornwall this month and, because of the region’s microclimate, there were plants and owers ready to pick that you would only expect to see later elsewhere in the UK. After two hours of searching in the sunshine, our menu of local produce included scallops and lamb, accompanied by the goodies we had picked that day. Even the dessert contained foraged finds – strawberry and sorrel are ‘to die for’, I have discovered.
The weekend was huge fun, and the rewards we reaped were all the sweeter knowing we had played a part in its true deliciousness.
A Gourmet Weekend at The Cornwall Hotel includes: two nights’ accommodation with Cornish breakfast; dinner in the Acorns Brasserie on the Friday; a 30-minute treatment in the Clearing Spa; five-course tasting menu, including the foods you have foraged, and wine tasting, hosted by Cornish vineyard, Knightor. Fishing can be added, weather permitting, from £219.50 per person. For more details: 01726-874051, www.thecornwall.com
Plant guide
The Cornwall Hotel, Spa & Estate in St Austell runs foraging Gourmet Weekends, which give visitors the chance to enjoy all the Cornish countryside and coast has to offer – and learn what to look for when selecting wild food. The two-hour walks are led by Rachel Lambert, a local forager and wild-food enthusiast. Armed with a basket and under Rachel’s guidance, you will be introduced to a range of wild foods, which will form part of a five-course evening meal.
I visited Cornwall this month and, because of the region’s microclimate, there were plants and owers ready to pick that you would only expect to see later elsewhere in the UK. After two hours of searching in the sunshine, our menu of local produce included scallops and lamb, accompanied by the goodies we had picked that day. Even the dessert contained foraged finds – strawberry and sorrel are ‘to die for’, I have discovered.
The weekend was huge fun, and the rewards we reaped were all the sweeter knowing we had played a part in its true deliciousness.
A Gourmet Weekend at The Cornwall Hotel includes: two nights’ accommodation with Cornish breakfast; dinner in the Acorns Brasserie on the Friday; a 30-minute treatment in the Clearing Spa; five-course tasting menu, including the foods you have foraged, and wine tasting, hosted by Cornish vineyard, Knightor. Fishing can be added, weather permitting, from £219.50 per person. For more details: 01726-874051, www.thecornwall.com
Plant guide
- Common sorrel Smooth, hairless, arrowhead-shaped leaf. Strong, channelled stem (like a stick of celery). Lemony, tart flavour. Commonly found in hedgerows, fields and grassy spaces. Used for soups or in sauces.
- Primrose Yellow flower in season from March to April but pops up earlier in Cornwall. Its sweet flavour makes it ideal for tea infusions or as garnish. Has a relaxant property.
- Dandelion Hollow stem with no branches. Always pick the flower on its stem to retain freshness. Its colouring makes it perfect for dressings. Goes well with fish.
- Stinging nettles Wear gloves! Pick the top four to six leaves as they are the freshest; the lower leaves have diuretic properties. Do not pick when in flower. Higher in iron than spinach, also high in vitamin C and protein, making it a good body cleanser. Will work in any recipe that uses spinach. Also makes delicious pesto.
- Hogweed Furry leaf, channelled stem, aroma similar to cabbage. Can be cooked like greens, or infused and used for desserts. When the plant is in flower, the flowers can be used like broccoli tops – great for tempura.
- Sea radish Sturdy stem, roughly textured leaf; leaves grow directly opposite each other on the stem. Similar flavour to radish but when cooked the heat dulls. Can be enjoyed raw or cooked.
- Sea spinach Succulent, leafed plant found along most coastlines. Cooks like regular spinach but with a stronger flavour. Can be used in place of spinach.
- Rock samphire Grows on rocks above the shoreline. Can be eaten raw or cooked. Its seeds have a stronger taste and are claimed to have antiageing properties.
- Do seek expert advice before cooking wild plants.
Foraging guidelines
- Edible parts Do not assume that all parts of a plant are edible.
- Pollution Pick away from roads and potential sources of pollution.
- Identification If in doubt, don’t pick. It’s also advisable to cross-reference foraged plants with an expert.
- Respect nature Pick a little, leave a lot. Do not pick rare plants. Be careful not to disturb other plants and wildlife when picking.
- Laws It’s illegal to dig up roots without the landowner’s permission. Do not pick on Sites of Special Scientific Interest (SSSI).
- Health Some plants are harmful for health conditions, or when eaten in conjunction with certain medication. If you have a particular condition, seek medical advice first.