Blackberry vinegar is a thick, sweet and sour vinegar similar to balsamic vinegar. It’s really easy to make and has so many different uses.

This classic blackberry and apple crumple recipe is so easy to make and is the perfect balance of sweet and tart flavours.

This pickled wild garlic bud recipe allows you to preserve the incredible flavour of wild garlic for a little bit longer. It’s a really easy recipe and a great way for children to get involved in foraging for food.

Spanakopita is a traditional Greek dish made with fresh greens and feta and layers of golden flaky filo pastry. It’s most often made with spinach but also tastes delicious with foraged nettles.

Sweet chestnuts are such an autumn treat and delicious when roasted and dipped in melted butter and salt. They taste sweet and slightly nutty and are really nutritious. If you’re lucky enough to have a sweet chestnut tree nearby, then you can forage your own which is such a fun thing to do with children.

This is a simplified recipe for blackberry ice cream that you can make with foraged blackberries. It’s really easy and quick to make and so, so tasty with a really intense blackberry flavour!

Wild garlic is sprouting up everywhere at the moment and it’s perfect to use instead of ordinary garlic to make houmous. It adds a really fresh flavour and an amazing bright green colour.

Wild garlic is only available March-May so recipes to preserve wild garlic are really worth it. This wild garlic butter can be frozen and only needs three ingredients: butter, wild garlic and salt.