Foraging can be a fun and adventurous activity and seeing the fruits of your labour served up in an exquisite dish is wonderfully rewarding.
Recipes containing foraged ingredients include Simon Rogan's spiced brioche and buckthorn curd, rosehip syrup or jam by Geoffrey Smeddle, blackberry trifle and pistachio sponge by Simon Hulstone or Colin McGurran's chicken with wild garlic and asparagus.
