Recipes

Cooking up a storm

I’ve chosen a selection of my favourite ‘wild’ recipes, full of tasty ingredients from the hedgerows.

Use my month by month guide to cook your way through the seasons and enjoy freshly harvested fruit and vegetables whilst they’re at their very best.

Enjoy!

The Wild Cook x

This page has the following sub pages.

• March – Roe Deer Venison Marinated in Liquorice and Mugwort, Dukkha Venison, Yorkshire Blue Potatoes, Wild Garlic Puree and Damson Jelly
• June – Harrogate Blue
• July – Pigeon with Nettle Spelt
• July – Rabbit and Mugwort Dahl
• July – Foragers Plate of Desserts
• Blackberry Rum Topf
• October – Skyfall Apple Chutney
• Pear and Vanilla Pavlova Roulade with Toasted Hazelnuts
• Sloe Gin Chocolate Cups
• Whitby Crab Custard Pie – Great British Menu
• Why Did the Chicken Cross the Road?
• Behind the Fun is Some Serious Game
• Raspberry Blower
• Hot Toddy the Wild Cooks Way!
• January – A Surprise of Pigeon (Baked Pigeon En-Croute with Apples and a Burgundy Jus)
• January – Bird Feed Recipes
• January – To Mumble Rabbits (Poached Rabbit with Fresh Herbs and Onion)
• January – Assiette of Rhubarb
• January – Harewood House Douglas-Fir Pizza Base
• February – Yorkshire Pheasant and Bay Leaf Casserole, Red Wine and Spices.
• February – Pudsey Rhubarb Taster
• February – Valentine’s Venison with Red Onion Marmalade, Colcannon Potatoes, Roasted Vegetables and Fleurie Jus
• February – Tom Yum Goong Soup
• February – Wild Cook’s Salmon Pie – Broccoli Style
• February – Jerusalem Artichoke and Smoky Bacon Soup
• February – Anna’s Happy Trotters Pork Rump
• February – Hearty Game Pie
• February – Saddle of Rabbit
• February – Yorkshire Dales Rib Eye Steak, Bluemin White Cheese Potatoes, Ampleforth Brandy and Mushroom Sauce
• February – Whitby Crab and Crayfish Cocktail with Avocado and Lacey’s Cheese Crisp
• February – Oldroyd’s Rhubarb Trio Taster
• February – Valentine’s Quick Treat
• March – Rhubarb Mould
• March – Turnips glazed in Thyme, Mustard and Honey
• Spring/Summer – Stinging Nettle and Goats Cheese Lasagne
• March – Traditional Lemonade and Primrose Flower Jelly Pots
• March – Whitby Seafish Mackerel, Forager’s Salad, Pickled Baby Vegetables
• April – Hot Jasmine Tea Smoked Kilnsey Trout served on a celeriac remoulade with salad leaves and lemon dressing
• April – Poached Duck Egg in Red Wine with Smoked Haddock
• April – Perfect Pigeon with Tartiflette Potatoes
• April-July – Chive Bread
• April/May – Rump of Bolton Abbey Lamb with Red Onion Marmalade, Yorkshire Asparagus Spears, Wild Garlic New Potatoes and Fleurie Jus
• April – Foraged Pasta Delight
• April – Wild Garlic Soup
• April – Stephanie Moon’s Sticky Pigeon Breast, Forager’s Relish, Hedgerow and Beetroot Crisps
• April – Stephanie Moon’s Hot Oak Smoked Kilnsey Trout, Golden Tea Cream, Daleside Scraps
• April – Haymaker’s Twice Baked Nidderdale Lamb, Bluemin White Potatoes, Spring Greens
• April – Stephanie Moon’s Yorkshire Mess
• April – Get Set Goats Cheese
• April – See Food?
• April – Team Spirit Re-Vealed – Great British Menu
• April – Podium of Puddings – Great British Menu
• Spring – Assiette of Strawberries
• May – English Rose Petal Ice Cream
• May – Sausage Rolls with Blewits and Nettles
• How to Prepare & Cook Bulrush
• Summer – Turkish Rose Petal Delight
• June – Cherry Roast Duck Salad
• Quickest Recipe for Outdoor Rhubarb Ever!
• June – Elderflower and Champagne Jelly
• Goat’s Cheese and Lemon Thyme Panacotta
• Summer – Lovage Soup
• June – Foragers’ Burger
• June – Elderflower Cordial
• June – Mint Shortbread
• July – Raspberry Fool
• July – Fruit Pie Pastry
• July – Whitby Crab, Crayfish and Avocado Cocktail with Lacey’s traditional cheese wafer
• Linguine Nettle and Fine Fettle Pasta
• July – Local Partridge with Forager’s Potato Cake and Blueberry Reduction
• July – Goats Cheese En Croute with Sweet Cicely Seeds
• July – Vegetarian Foragers’ Parcels using Rosebay Willow Herb
• July – Smoked Trout Marinated in Elderflower, Chick Weed, Bitter Cress and Wood Sorrel
• July – BBQ Smoked Cherry Wood Mackerel with ‘Jack by the Hedge’ Root
• Stein Piltz – the Bavarian Salad with a proud wild cook
• August/September – Bilberry Pie
• August – Meadowsweet Syrup
• August – Meadowsweet Pannacotta
• September – Flambéed Local Apples with Blackberries and Ampleforth Brandy Sabayon
• September – Elderberry and Port Wine Jelly
• September – Quince Chutney in Puff Pastry Tart with a Creamy Yellison Goats Cheese Log
• The Kaiser’s Schmarrn – a wow of a soufflé style pancake recipe
• September – The Whole Hog Recipe
• October – North York Moors Wild Duck Salad
• October-April – Cauliflower Crowdie with Yellison’s Crowdie Goat’s Cheese
• October – Quince Jelly
• October – Mackerel with Gooseberry Jelly and Fresh Pea Salad
• October – Loose Birds Honey Roasted Duck
• November – Yorkshire Rib Eye Steak with pumpkin and Wensleydale mash, mustard grain tarragon sauce, sautéed carrots and squash
• November – North York Moors Pheasant Ampleforth apples, Madeira thyme jus, Yorkshire Tartiflette potatoes, glazed vegetables
• November – Jugged Hare Wild Cook style
• November – Rosehip Syrup
• November – Oxtail Casserole
• December – Spice up your Christmas the Wild Cook way …
• December – Christmas Pudding with a difference
• December – Game Pie
• December – Roast Venison Loin with Chestnut Herb Crust, Rosti Potato Glazed with Yorkshire Blue Cheese and Elderberry Wine Jus
• December – Turkey and Wensleydale Bacon Broth, Wensleydale cheese croute with a dash of Yorkshire Sloe gin
• December – Christmas Dinner with a Twist – smoked turkey salad, salmon en croute and mulled wine drunken fruits
• December – Sloe Sloe Quick Quick Sloe
• December – Honey and Apple Wild Boar One Pot
• December – Grilled Goats Cheese on Hazelnut Toast with Caramelised Pears and Rocket Leaves
• Christmas Cheese Fondue
• December – Roast Goose at Christmas
• December – North York Moor Wild Duck Salad with caramelised cherries and Malton sloe gin syrup
• December – Fillet Steak topped with Wild Mushrooms and Yorkshire Blue Cheese, with honey roast vegetables and spicy potato wedges
• December – Mulled Wine Drunken Fruits with clementine and cinnamon creme fraiche