Foraging recipes

Foraging

Foraging recipes

Foraging info

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.

Foraging

157 recipes

Chettinad mushroom

Chettinad mushroom

by Alfred Prasad

Ravioli with garden trimmings, camomile, tequila and almond milk

Ravioli with garden trimmings, chamomile, tequila and almond milk

by Lorenzo Cogo

Barbecued lobster tail with mallow, courgette stalks and wild cherries

Barbecued lobster tail with mallow, courgette stalks and wild cherries

by Ivan Tisdall-Downes

Aerated raspberry mousse with herb sorbet and cocoa

Aerated raspberry mousse with herb sorbet and cocoa

by Chris Harrod

Foraged tonic water

Foraged tonic water

by Imogen Davis

Wye Valley asparagus with hogweed, maritime pine, hedgerow clippings and mead

Wye Valley asparagus with hogweed, maritime pine, hedgerow clippings and mead

by Chris Harrod

Hazelnut biscuits

Hazelnut biscuits

by Dominic Chapman

Braised turbot with smoked roe, Jersey Royals and estuary greens

Braised turbot with smoked roe, Jersey Royals and estuary greens

by Chris Harrod

Ryeland lamb with young leeks, elephant garlic, St George mushrooms and orache

Ryeland lamb with young leeks, elephant garlic, St George mushrooms and orache

by Chris Harrod

Wild mushroom and roast garlic tumbleweed

Wild mushroom and roast garlic 'tumbleweeds'

by Nigel Haworth

Nettle soup with poached egg and pancetta

Nettle soup with poached egg and pancetta

by Charlie Hibbert

Apple and blackberry compote with hazelnut crumble and blackberry sorbet

Apple and blackberry compote with hazelnut crumble and blackberry sorbet

by Anna Hansen

Woodruff panna cotta with raspberry and basil

Woodruff panna cotta with raspberry and basil

by Ivan Tisdall-Downes

Nettle broth with scallops and horseradish

Nettle soup with scallops and horseradish

by Richard Corrigan

Hazelnut, caramel and sesame mousse cake with malt ice cream

Hazelnut, caramel and sesame mousse cake with malt ice cream

by Josh Eggleton

Lifafa mushrooms, braised spinach roasted tomato-sesame chutney

Lifafa mushrooms, braised spinach roasted tomato-sesame chutney

by Vineet Bhatia

Wild garlic mayonnaise

Wild garlic mayonnaise

by Pete Biggs

Blackberry trifle and pistachio sponge

Blackberry trifle and pistachio sponge

by Simon Hulstone

Nettle gnocchi with fois gras cream and grape caviar

Nettle gnocchi with fois gras cream and grape caviar

by Francesco Bracali

Pasta with ceps and boudin blanc

Pasta with ceps and boudin blanc

by Stephen Crane

Hazelnut and tonka bean scones with strawberries and clotted cream

Hazelnut and tonka bean scones with strawberries and clotted cream

by Anna Hansen

Wild mushroom ragout

Wild mushroom ragout with soft black polenta

by Francesco Mazzei

Wild mushroom gnocchi

Cep gnocchi with wild mushrooms

by Dean Parker

Chanterelles with leek and truffle

Chanterelles with leek and truffle

by Scott Smith

Nettle risotto, goat's cheese, pollen and lavender

Nettle risotto, goat's cheese, pollen and lavender

by Eugenio Boer

Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb

Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb

by Ollie Moore

Chocolate and hazelnut croquant with popcorn sorbet

Chocolate and hazelnut croquant with popcorn sorbet

by Phil Carnegie

Braised mushrooms, spelt, baby gem, tofu dressing, pumpkin seed pesto

Braised mushrooms with spelt, baby gem, tofu dressing and pumpkin seed pesto

by Chantelle Nicholson

Truffle and mushroom khichadi

Truffle and mushroom khichadi

by Rohit Ghai

Confit mushrooms with egg, sourdough crackers and salsa verde

Confit mushrooms with egg, sourdough crackers and salsa verde

by Ivan Tisdall-Downes

Linguine with ceps and trompettes

Linguine with ceps and trompettes

by Dominic Chapman

Blackberries, fresh figs, goat's curd and gingerbread

Blackberries, fresh figs, goat's curd and gingerbread

by Matt Weedon

Apple and blackberry crumble with a Macadamia nut and vanilla topping

Apple and blackberry crumble

by Adam Gray

Chocolate brownie

Chocolate brownie

by Frances Atkins

Elderflower panna cotta, wild strawberry sorbet, yoghurt crumble and elderflower vinegar granita

Elderflower panna cotta with wild strawberry sorbet, yoghurt crumble and elderflower vinegar granita

by Josh Overington

Potted wild mushrooms with tapenade

Potted wild mushrooms with spelt and oat rolls

by Dominic Chapman

Plum and hazelnut tart with meadowsweet ice cream

Plum and hazelnut tart with meadowsweet ice cream

by Sally Abé

Spinach soup with wild garlic toasts

Spinach soup with wild garlic toasts

by Adam Gray

Nougat

by Martin Wishart

Mushroom cobbler

Mushroom cobbler

by Marcus Wareing

Wild garlic and morel risotto

Wild garlic and morel risotto

by Luke Holder

Poached egg with mushrooms a la Grecque and olive oil crisps

Poached egg with mushrooms a la Grecque and olive oil crisps

by Steve Groves

Mushroom sandwich with pine nuts, raisins and capers

Mushroom sandwich with pine nuts, raisins and capers

by Cristina Bowerman

Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

Pastry layers with wild mushrooms, Norfolk asparagus and blue cheese dressing

by Galton Blackiston

Raw deer with wild garlic and wood sorrel

Raw deer with wild garlic and wood sorrel

by Tommy Banks

Monkfish with mushrooms and fermented celeriac

Monkfish with mushrooms and fermented celeriac

by Tommy Banks

Stuffed mushrooms with ham and an orange and watercress salad

Stuffed mushrooms with orange and watercress salad

by Luke Tipping

Feuillete of poached quails’ eggs with hollandaise sauce

Feuillete of poached quails’ eggs with hollandaise sauce

by Geoffrey Smeddle

Dark chocolate and wild mushroom millefeuille

Dark chocolate and wild mushroom mille-feuille

by Paul A Young

Elderflower vinegar

Elderflower vinegar

by The Kitchen with Great British Chefs

Sloe gin

by The Kitchen with Great British Chefs

Pink spaghetti chitarra with wild mushrooms

Pink spaghetti chitarra with wild mushrooms

by Aldo Zilli

Wild garlic pasta dough

Wild garlic pasta dough

by The Kitchen with Great British Chefs

Elderflower champagne

Elderflower champagne

by The Kitchen with Great British Chefs

Celeriac salad with hazelnuts, truffle and Berkswell cheese

by Chris Shaw

Mushroom, eggs and bread crumbs

Girolles with herbs, fried breadcrumbs and eggs

by Dan Wilson

Wild mushroom palmiers with green olive and truffle tapenade

Wild mushroom palmiers with green olive and truffle tapenade

by Pollyanna Coupland

Dukkah butter

Dukkah hazelnut butter

by The Kitchen with Great British Chefs

Blackberry gin

by The Kitchen with Great British Chefs

Torta di nocciole – hazelnut cake

Torta di nocciole – hazelnut cake

by Valeria Necchio

Nettle beer

by Food Urchin

Mini mushroom tartlets

Mini mushroom tartlets

by Helen Graves

Quorn and mushroom pie

Quorn and mushroom pie

by Karen Burns-Booth

Wild mushroom dumplings with wasabi foam

Wild mushroom dumplings with wasabi foam

by Tomas Lidakevicius

Wild garlic, potato & black onion seed soup with marinated feta

Wild garlic, new potato and black onion seed soup with marinated feta

by Anna Hansen

Mushroom truffles

Mushroom truffles

by Nuno Mendes

Gooseberry parfait with caramelised nuts and blackberries

Gooseberry parfait with caramelised nuts and blackberries

by Martin Wishart

King oyster mushroom, blue cheese, cherry vinegar, chocolate, truffle

King oyster mushroom, blue cheese, cherry vinegar, chocolate, truffle

by Matt Gillan

Blackberry tart

Blackberry tart

by Ashley Palmer-Watts

Aerated elderflower parfait, strawberry gel and glaze, sablé Breton

Aerated elderflower parfait, strawberry gel and glaze, sablé Breton

by Michael Wignall

Crisp bread topped with ricotta, sauteed kale, mushrooms and roasted hazelnuts

Crispbreads topped with ricotta, cavolo nero, wild mushrooms and roasted hazelnuts

by Regula Ysewijn

Sorrel pesto

by The Kitchen with Great British Chefs

Mushroom salad with bitter herbs

Mushroom salad with bitter herbs

by Kiln, Soho

Pickled wild garlic buds

Pickled wild garlic buds

by The Kitchen with Great British Chefs

Mushroom duxelle, pickled mushrooms and Jerusalem artichoke

Mushroom duxelle, pickled mushrooms and Jerusalem artichoke

by Rob Howell, Root

Blackberry chocolate tart with chocolate and cinnamon ice cream

Blackberry chocolate tart with chocolate and cinnamon ice cream

by Clara Buckley

Blackberry jam

by Karen Burns-Booth

Blackberry, plum and polenta cake with whipped coconut yoghurt

Blackberry, plum and polenta cake with whipped coconut yoghurt

by Anna Jones

sorrel fettucine with shrimps

Sorrel fettuccine with brown shrimp sauce

by Helen Graves

Hugo

by The Kitchen with Great Italian Chefs

Mushroom ketchup

Mushroom ketchup

by The Kitchen with Great British Chefs

Elderflower panna cotta with poached rhubarb and mint

Elderflower panna cotta with poached rhubarb and mint

by Food Urchin

Wild garlic butter

Wild garlic butter

by The Kitchen with Great British Chefs

Blackberry coulis

Blackberry coulis

by The Kitchen with Great British Chefs

Elderberry capers

Elderberry capers

by The Kitchen with Great British Chefs

Wild garlic polpette

Wild garlic polpette with spaghetti and pesto

by Anna Jones

Sorrel soup (green borscht)

Sorrel soup (green borscht)

by The Kitchen with Great British Chefs

Elderflower gin

Elderflower gin

by The Kitchen with Great British Chefs

Elderflower honey

Elderflower honey

by The Kitchen with Great British Chefs

Wild garlic velouté

Wild garlic velouté

by The Kitchen with Great British Chefs

Chestnut gnocchi with mushroom veloute,

Chestnut gnocchi with mushroom veloute and wild mushrooms

by The Kitchen with Great British Chefs

Hazelnut and cranberry butter

Cranberry hazelnut butter

by The Kitchen with Great British Chefs

Blackberry marshmallow cake

Blackberry marshmallow cake

by Angela Field

Hawthorn berry ketchup

Hawthorn berry ketchup

by Monica Shaw

Wild garlic pesto

Wild garlic pesto

by Food Urchin

Elderflower sugar

Elderflower sugar

by The Kitchen with Great British Chefs

Coq au vin

by The Kitchen with Great British Chefs

Miso roasted mushroom and chestnut salad with pickled red onion and watercress

Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress

by Joey O'Hare

Blackberry Mary

Blackberry Mary

by The Gorgeous Kitchen

Blackberry and apple cinnamon crumble cake

Blackberry and apple cinnamon crumble cake

by Henrietta Inman

Zuger kirschtorte with blackberries, almonds and double kirsch

Zuger kirschtorte with blackberries, almonds and double kirsch

by Food Urchin

Blackberry and lemon upside-down cake

by The Kitchen with Great British Chefs

Wild mushroom pie

Wild mushroom pie

by Willie Harcourt-Cooze

Creamy dijon mushrooms on toasted brioche

Creamy Dijon mushrooms on toasted brioche

by The Kitchen with Great British Chefs

Mulled wine trifle

Mulled wine trifle

by Simon Jenkins

Kopytka (Polish dumplings) with bacon and mushrooms

Kopytka (Polish gnocchi) with bacon and mushrooms

by Ren Behan

Pea and wild garlic ketchup

Pea and wild garlic ketchup

by Pollyanna Coupland

Spinach and porcini risotto

Spinach and porcini risotto

by Anna Tobias

Baci di dama

Baci di dama – 'lady's kisses'

by The Kitchen with Great Italian Chefs

Chicken and apricot ballontines with Parma ham, mushrooms and tarragon

Chicken and apricot ballotines with mushroom and tarragon sauce

by The Kitchen with Great British Chefs

Wild mushrooms, chard and wet polenta

Wild mushrooms, chard and wet polenta

by Bryn Williams

Individual mushroom and chicken mousse bombes

Individual mushroom and chicken mousse bombes

by Andy Waters

Pollock with sea spinach and chanterelles

Pollock with sea spinach and chanterelles

by Mark Hix

Slow-cooked duck egg with peas, mousserons, Chardonnay vinegar and smoked bacon

Slow-cooked duck egg with peas, mousserons, Chardonnay vinegar and smoked bacon

by Steve Groves

Tegole Valdostane

Tegole Valdostane

by The Kitchen with Great Italian Chefs

Oak-smoked garlic and mushroom stroganoff

Oak-smoked garlic and mushroom stroganoff

by The Kitchen with Great British Chefs

Salt-baked beetroot with whipped ricotta, apple and hazelnut

Salt-baked beetroot with whipped ricotta, apple and hazelnut

by The Kitchen with Great British Chefs

Guinea fowl with wild mushrooms

Braised guinea fowl with wild mushrooms

by Louise Robinson

Gluten-free chestnut, mushroom and parsnip pie

Gluten-free chestnut, mushroom and parsnip pie

by Howard Middleton

Grilled Asparagus, Wild Garlic & White Bean Hummus, Spring Onion & Hazelnut Pesto

Pan-roasted asparagus with wild garlic and white bean hummus, spring onion and hazelnut pesto

by Joey O'Hare

Mushroom vol-au-vents

Mushroom vol-au-vents

by The Kitchen with Great British Chefs

Dark chocolate and hazelnut tart with raspberry, pink peppercorn and crushed meringue ice cream

Dark chocolate and hazelnut tart with raspberry, pink peppercorn and crushed meringue ice cream

by Elly McCausland

Leek and mushroom vegan pie

Leek and mushroom vegan pie

by The Kitchen with Great British Chefs

Burnt butter set custard with fennel sable, sour lime and nettle powder

by Dom Auger

Kohlrabi with elderflower and gooseberry

by Sam Buckley

Lamb chop stroganoff

by The Kitchen with Great British Chefs

Sicilian lemon cream

by Ben Tish

Blackberry muffins

Blackberry muffins

by The Kitchen with Great British Chefs

Mushroom and Gruyère tart

Mushroom and Gruyère tart

by Becca Pusey

Autumn fruit pavlova

Autumn fruit pavlova

by Graham Campbell

Mushroom risotto with Parmesan and truffle oil

Mushroom risotto with Parmesan and truffle oil

by Paul Heathcote

Hazelnut and brown butter tart with caramelised pear and Bourbon vanilla buttermilk ice cream

Hazelnut and brown butter tart with caramelised pear and vanilla buttermilk ice cream

by Mark Kempson

Beef with lovage, onions and black garlic

Beef with lovage, onions and black garlic

by Tommy Banks

Lamb flatbreads with pickled cucumber and elderflower yoghurt

Lamb flatbreads with pickled cucumber and elderflower yoghurt

by Richard Bainbridge

Seaweed cracker, fermented mushroom caramel, parmesan custard

Seaweed cracker, fermented mushroom caramel, Parmesan custard

by Alex Bond

Venison tartare with walnut ketchup, pine oil and mushrooms

Venison tartare with walnut ketchup, pine oil and mushrooms

by Scott Davies

Goat's milk and fig leaf ice cream with blackcurrant juice, blackberries and olive oil

Goat's milk and fig leaf ice cream with blackcurrant juice, blackberries and olive oil

by Phil Howard

Venison with Jerusalem artichoke purée and pickled blackberries

Venison with Jerusalem artichoke purée and pickled blackberries

by Scott Goss

Cotswold kid with wild garlic tzatziki and asparagus

Cotswold kid with wild garlic tzatziki and asparagus

by Kuba Winkowski

Parmesan and wild garlic tart with lemon, chicory and pea sprouts

Parmesan and wild garlic tart with lemon, chicory and pea sprouts

by Frances Atkins

Lasooni scallop with Goan sausage and seaweed

Lasooni scallop with Goan sausage and seaweed

by Will Bowlby

Pot-roast partridge with chorizo, Jerusalem artichoke and wild mushroom stew

Pot-roast partridge with chorizo, Jerusalem artichoke and wild mushroom stew

by Kuba Winkowski

Coconut granita with bird's nest, mulberries, yoghurt and mochi

Coconut granita with bird's nest, mulberries, yoghurt and mochi

by Andrew Wong

Egg, watercress, Jambugo ham and hazelnut

Egg, watercress, Jambugo ham and hazelnut

by Raymond Blanc

Cep, aged beef, house marmite

Cep, aged beef, house Marmite

by Alex Bond

Warm artichoke heart with mushroom stuffing and Hollandaise sauce

Warm artichoke hearts with mushroom stuffing and hollandaise sauce

by Shaun Hill

Spicy blackberry chutney

Spiced blackberry chutney

by Peter Joseph

Mozzarella cheesecake with berry sauce

Mozzarella cheesecake with berry sauce

by Rosanna Marziale

Salsify and cuttlefish with sorrel and whey

Salsify and cuttlefish with sorrel and whey

by Tom Anglesea

Fillet of beef with breaded ox cheek, sweet potato and peppers, nettle purée, sauce diable

Fillet of beef with ox cheek, nettle purée and sauce diable

by Mark Dodson

Kimchi-cured sea trout with pickled sea vegetables

Kimchi-cured sea trout with pickled sea vegetables and wild garlic mayonnaise

by Will Devlin

Cannelloni of mushrooms, ricotta and Parmesan with burnt butter and nutmeg

Mushroom and ricotta cannelloni with Parmesan, brown butter and nutmeg

by Robert Thompson

Choux caterpillar

Choux caterpillar

by Lisa Goodwin-Allen

Chocolate fondant tartlet, cocoa nibs and hazelnut praline

Chocolate fondant tartlet, cacao nib and hazelnut praline

by Shay Cooper

Elderberry vinegar

Elderberry vinegar

by The Kitchen with Great British Chefs

Elderberry jam

by The Kitchen with Great British Chefs

Tomato, yarrow and ricotta

Tomato, yarrow and ricotta

by Will Devlin

Raspberry brownies

Recipe Collection

Baby leeks with truffle butter sauce and a garlic and herb crumb

Easy vegetarian

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Mushroom recipes

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Easy lamb recipes

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Chicken, bacon and mushroom pie

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Spaghetti with garlic, olive oil and chilli

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Chicken tikka wraps

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