Even the most eco-friendly products tend to come in plastic bottles or similar. As is so often the case, the forest can supply a solution.
Mushroom season is a fickle mistress. Traditionally things are winding down by November, but fungi are not sticklers for tradition.
The autumn kitchen is a busy one; filled with pans of bubbling fruit, trays of drying fungi, and boxes of curing walnuts.
Usually October and November are the months for wild chestnuts, but regardless of timing they are often tiny malformed things with little actual flesh. Sometimes you do come across a good crop, more often later in the season when the seed has had time to fully develop, although the squirrels also know this.
BREAD & BUTTER is a love letter to two glorious foods that have graced our tables for centuries. Delving deep into the history and culture behind the bread and butter partnership, Eve Hemingway, baker Richard Snapes, and chef Grant Harrington explore how bread and butter are eaten across the world,
Chicken-of-the-woods (Laetiporus sulphureus) is a startling fungus. Often bright yellow, and rather alien in appearance, it grows mostly on the trunks of oak trees, though sometimes on poplar or yew. It is a parasitic fungus, and eventually causes the rot and death of its host.
Making time to cook has become one of the most important things I do in my life. When we stop for a moment and do it, even in the simplest sense, it makes us feel good inside. Not only does it nourish our bodies and sustain our minds, but it’s vital for our happiness and wellbeing.
The giant puffball is a true beauty. In the meadows and on the hillsides in high hazy summer, they pop up in ones, twos, threes, sometimes in vast numbers. Coming across a ring of these fantastical mushrooms in a field, or spotting them from afar on the other side of a valley, is exciting and a little otherworldly.
An early lesson I learned when I began foraging was this: there is a difference between “you can eat it” and “you should eat it”. Depending on your tolerance for bitterness, hairiness, or astringency, there are some wild foods that…
Lennox Hastie is fascinated by fire. He is the chef and owner of Firedoor in Sydney, Australia’s only fully wood-fuelled restaurant. Lennox spent his early career working at Michelin Star restaurants across the UK, France and Spain. Having grown captivated by…