Pictures from today's foraging and wild food cooking masterclass led by Robert Fallon.
The fire lit, the sun was shining. We learned to make nettle pesto, wild pigeon medallions, chestnut flour pancakes and elderflower amber.
So much delicious wild food and learning packed into a morning.
Nettles are one of the UK's superfoods. Packed full of vitamins and minerals, pick the top leaf pairs, and avoid stings by coming up from underneath and grasping firmly. Pound in a pestle and mortar, add oil, lemon juice, pine nuts and salt to taste.
To prepare wood pigeon, open the bird and use a sharp knife to gently cut out the breasts. Check the liver for disease, and remember to thank the bird for giving its life to support yours. It tastes more delicious when you do.
Author & Curator
Nigel Berman is the founder of School of the Wild.