Wild plants and flowers have unusual and delicate flavours - be it a fragrant geranium ice cream or a wild fennel mayonnaise. As processed food floods onto shop shelves, denuded of vitamins and minerals, I prefer to use the flavours that blossom from a hedge, sprout from a verge, grow in a rock pool or drop from a branch. As a professional cook for 20 years, I will show you the most efficient and delicious way to cook your ingredient. Wild food has vitality, freshness and the thrill of being subject to season and landscape.
The wild Flower Kitchen, Deal, Kent. Wild food expert, Lucia Stuart offers seaweed cooking & foraging.