Making natural skin and hair care products

We have spent a lot of years looking in to the culinary uses of wild plants and along the way have discovered that they also have some fantastic therapeutic benefits. Many of our everyday wild plants have amazing ways to help our skin and hair.

hair and skin care

Rose has designed a great new course to teach about some of these exciting plant uses. Come along and learn to make natural skin and hair products at home, for yourself and for others!

The beauty of this course is that you can choose the wild ingredients that are perfect for your own hair and skin. For example some strengthen hair, some encourage it to grow, there are plants for reducing wrinkles and some that help with eczema.

Course itinerary

  • Introduction to the benefits of using wild plants in skin and hair care.
  • Demonstration on making infused oils
  • Hands-on session making shampoo for your own hair type.
  • Demo, then everyone makes a bath bomb
  • All make bath salts
  • Tea, coffee and biscuits
  • Demonstration on making lip balm
  • Hands on session making lip balm and herb salve
  • Talk about emulsifying and demonstration of making cream
  • Q & A

Herbal hair and skin care is extremely personal and this course gives you the chance to make products for your own needs. You will receive hands-on experience in making, natural skin and hair care products along with an introduction to the raw materials used. No previous knowledge or experience needed.

The course runs from 10.00am until 1.00pm on Tuesday 22nd November, at Pilmoor Grange, close to our wood in North Yorkshire. We will be in a beautiful stone and oak barn and there will be heaters but it would be advisable to wear warm clothes and comfortable shoes and to bring an apron. Course materials, herbal plant guide sheets and recipe sheets are provided for each student as well as tea, coffee and biscuits. Full directions are given when you book. Places are limited to 8 people.  £60.00 per person.

Of course you’ll take home all of the products that you make:

  • Herbal shampoo
  • Bath bomb
  • Bath salts
  • Lip balm
  • Herbal salve

To book visit our website here www.tastethewild.co.uk/courses-extracourses.html

Wild food cookery course

We have had many requests for an ‘in depth’ wild food cookery course, so here it is!

We have designed this day to give you real taste of seasonal wild ingredients and during the day Chris will teach you, as if in your own kitchen, how to cook great dishes that will bring new  flavours to your table.

The venue for the course is The Yorkshire Wolds cookery school, near Driffield, which gives us all the facilities we need for a fabulous day of cooking and eating.

The use of the cookery school allows us to explore some more refined recipes that we would find hard to do over an open fire in the woods. Chris has created dishes that make the most of autumn’s bounty and also teach you some great core cookery skills like game preparation, curing and preserving as well as the processing of interesting wild ingredients like Burdock and acorns.

cured venison

The day will be a mixture of demonstrations from Chris and plenty of hands on cooking sessions in the schools beautiful teaching kitchen.  Lunch will be cooked as part of the course and you will also take away a goody bag and a comprehensive set of recipes for all the dishes.

Planned menu

A terrine of rabbit, black pudding and cobnut with apple and hawthorn.

Cured venison loin, elderberry ketchup, pickled berries and smoked oil.

Roast partridge, hogweed spiced squash, and burdock chips

Acorn panna cotta

Skills covered on the day

Jointing a rabbit.
Terrine making.
Simple curing.
Ketchup making.
Preparing and roasting game birds.
Preparing and cooking with burdock.
Preparing and processing acorns.
Making panna cotta.

To book the course go to our main website here www.tastethewild.co.uk/courses-extracourses.html 

Accommodation is available at the Yorkshire Wolds cookery school and this can be booked directly with Highfield farm. http://highfieldfarm.co.uk/bed-breakfast .

Wild garlic vichyssoise, Parmesan cream and Wild garlic oil

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We are making the must of the wild garlic and the warm weather.

A cool soup for a warm day!

Wild garlic vichyssoise, Parmesan cream and Wild garlic oil

For the soup.   Serves 4 as a starter.

Ingredients:

3 Tablespoons butter
6 Leeks white parts only finely chopped
2 Medium sized floury potatoes chopped into small cubes
16 Wild garlic leaves finely chopped
230ml Double cream
230ml Vegetable stock

Method:

In a large, heavy bottom pan, melt the butter over medium heat. Once butter is melted, add the leeks and cook gently for 5 minutes, making sure they are soft but do not take on any color. Add potatoes and wild garlic.  Cook for a minute or two, stirring a few times. Add the stock and bring to the boil, reduce the heat and simmer for about 30 mins, or until the potatoes are very soft. Puree the soup and then pass it through a sieve to make it super smooth.

Return to a pan and stir in the cream. Season with salt and pepper, bring to a simmer and cook for 5 mins. Take off the heat and cool, then chill.

Serve cold with parmesan cream (see below), Wild garlic oil (see below) and a scattering of Wild garlic flowers.

Parmesan Cream.   Makes more than you need for this recipe but you can store it in the fridge for a few days and use it with pasta sauces etc.

200ml double cream
Parmesan rinds, about 10 cm square in total.
These are just what you have left over after you have grated all the cheese.  I never want to throw them out but never do much with them. This proves they were worth saving!!

Put the cream and cheese into a small saucepan and simmer until thick. Remove the cheese pieces and season the cream with salt to taste.

Wild garlic oil.   Makes more than you need for this recipe but will store in the fridge for up to 2 weeks.

100ml Olive oil
10 wild garlic leaves finely chopped

Blend oil and garlic together, allow to sit for 30 minutes and then pass through a sieve.

 

 

 

Courses in Aquaponics

Picture1.pngAlthough the Wild Food Aquagarden will produce delicious food for us to supply to local people and businesses, we are setting it up so that we can use it as a teaching facility as well. We want to teach about Aquaponic growing, we have been inspired by what we’ve learnt and want to spread the word. Our core business has always been teaching, our customers are intelligent, environmentally aware people who love nature, food and doing things …

People say “what can we do now… we’ve done foraging, coastal, fungi, what else can we do?”

Well join us in The Wild Food Aquagarden!

https://www.kickstarter.com/projects/994301377/the-wild-food-aquagarden

We have set up a small Aquagarden at home in our kitchen and this has taught is lot, when we have set up the Wild Food Aquagarden we will  run courses to teach at a day course level. Advanced courses will be run by The Aquaponics lab at our site and hosted by us. We want to inspire people and teach them how to set up their own Aquaponic garden. Whether it’s in a garage or a basement, or it’s a large enterprise or a little fish tank, the principle is the same.Picture7

The day course in Aquaponic growing will explain how the system works and how to set it up, where the components can be purchased, how the monitoring works, when and what to plant and how to keep your fish happy and healthy. This kind of gardening is easy and clean once the system set up, it’s undercover so there’s no wind and rain, and no bending down because the grow beds are at waist height. On the course we will look at possible problems that people could encounter and how to sort them out.

Aquaponic gardening can produce delicious food in a small space using very little power, whether you’re growing wild or cultivated plants. We think it is time the world looked at food production and the environment together, hopefully with your support we can do our little bit. Please have a look at the rewards and see if there is a way you can join with us to create our goal. Thank you.Picture2

 

 

 

Growing Wild Food Aquaponically

montage for email2Hi Everybody,

Chris and I are excited to share our new plan with you all. We have a project that we hope will inspire you.

Wild Food is so popular now that we would like grow some of these ingredients sustainably and supply local businesses. We have found a way of growing that makes complete sense. – It uses Aquaponics. perch and plantsWe’re going to use UK river fish (Perch) …so no need to heat the water! And grow off grid in a polytunnel, on our land in Yorkshire. We are so inspired by this compact, energy efficient way of growing that we will teach as well when we are up and running.sun rain polytunnel In the meantime, if we get the funding, the technical development of the Off Grid system and the information on growing shade tolerant plants will be freely available to everyone online. This could possibly help with growing projects in urban situations with limited power supply and in remote places where the sun doesn’t always shine. We have technical support from the amazing guys at the Aquaponics Lab in Manchester.rewards montage

Our Kickstarter campaign for ‘The Wild Food Aquagarden’ has gone live! Hope you can spare a minute to have a look through it. We have all sorts of rewards for backers from small gifts to party invites etc etc.

Hope you’re interested, please share this with anybody else you think might be too.

Thanks and kind Regards Rose and Chris

https://www.kickstarter.com/projects/994301377/the-wild-food-aquagarden

 

 

Rhubarb, Gorse Flower and Mascarpone Cake

3 Rhubarb and Gorse flower cake

If you’ve never tasted Gorse flowers and you see some, pick a couple of handfuls and celebrate Spring with this fabulous cake

This is a Victoria sponge made extra special by the addition of fruit, flowers and cream cheese. A decadent indulgence for a special occasion. Gorse flowers have a fragrant, almost tropical taste that really complements the acidity of rhubarb.

      Cake

  • 250g caster sugar
  • 250g softened butter
  • 4 eggs
  • 250g self-raising flour (sifted)
  • 1tsp vanilla extract
  • A pinch of salt

Filling

  • 500g rhubarb
  • 100g sugar
  • 15g butter
  • 250g softened butter
  • 280g cream cheese
  • 250g mascarpone cheese
  • 1tsp vanilla extract
  • 200g icing sugar

Decoration

  • 2 hand-fulls of Gorse flowers
  • 1 egg white
  • Caster sugar

First wash the Gorse flowers if necessary, gently pat dry and lay them out on a tray so that any insects fly away.

2 Rhubarb and Gorse flowers

Then start making the cake. Pre heat the oven to 180 degrees C, then grease and line 2 x 20cm round cake tins. Sieve the flour in to a bowl with the salt and mix together. In a separate bowl or food mixer beat the butter and sugar until pale and creamy (about 5 mins). Beat in the eggs one at a time adding a tablespoon of flour with each egg. Add the rest of the flour and vanilla extract and fold in with a metal spoon. Add a little milk if the mixture is too stiff then divide it between the tins. Bake for 25 minutes or until springy on top. Leave to cool in the tins.

Wash and cut the rhubarb in to 5cm lengths. Put it in a pan with a couple of tablespoons of water, 100g sugar and 15g butter. Heat very gently to poach the rhubarb, carefully turning it occasionally, after about 20 minutes it will be tender. Remove from the pan and set aside to cool and drain. Save the poaching syrup to serve with the cake.

To crystalize the Gorse flowers, first prepare 2 drying trays by laying greaseproof paper on to baking sheets and pour some caster sugar in to shallow dish. Now put the egg white and a teaspoon full of water in to a bowl, mix with a fork to loosen then add the flowers. Mix well in the egg white, then remove the flowers squeezing well to remove excess egg. Coat the flowers as thoroughly as possible in caster sugar then lay them out on the drying trays. Dry the flowers in the oven on the coolest setting or in another warm airy place. They take around 2 hours in the oven. When you think they are dry squeeze one to check that is not moist in the middle. When dry store in an air tight container.

1 Crystalizing Gorse flowers

To decorate the cake

Beat the softened butter then add the cream cheese, mascarpone cheese and vanilla extract   mix well then the sieved icing sugar and mix again. This filling will go inside the cake and coat the sides and top. Assemble the cake spreading some filling inside and half the rhubarb. Then coat the sides and top with the remaining mix and top with rhubarb. Blitz up most of the Gorse flowers in a spice grinder or food processor (saving some for decoration) Just before serving sprinkle the Gorse powder on the top and sides of the cake and put the whole flowers on the top.

 

Bilberry mousse, Meadowsweet crumb and Heather flowers.

IMG_4964

It has been such a busy summer so far and we have been having a great time running our foraging and cooking courses and meeting some incredible people from around the country. With all this outdoor activity going on I have been neglecting both my cooking and blogging duties.   Sorry….

It was my birthday last week and Rose and I spent the morning on the moors picking our favourite berry… the Bilberry.
Despite Bilberry pie being, in my opinion anyway, the best fruit pie in the world! I thought that as I had a bit of free time I should come up with something a bit different to do with our beautiful blue bounty. I have paired up the delicious berries with a couple of choice Summer flower flavours and a bit of crunch.

Hope you like it!

Bilberry mousse, Meadowsweet crumb and Heather flowers.

Serves 2 (quite generously)

For the mousse.
50g Bilberries. Plus a few more to decorate.
50g Caster sugar.
2 leaves of Gelatin
1/2 pint Double cream.
1 tsp Heather flowers.

For the crumb.
50g Doves farm gluten free plain flour  (or plain flour)
30g Butter.
2 tsp Caster sugar.
1 tsp Ground flax seed (optional, but does give a great nutiness and earthyness that works well with the sweet berries).
1 level tsp Dried Meadowsweet flowers pulled off the stems and crumbled..

To make the mousse. Put the berries and sugar in a the cup of a stick blender and blend to a loose puree. Soak the gelatin sheets as per the packet instructions. Scrape the puree into a small pan and put over a low heat to warm through, stirring constantly. When the sugar has all dissolved in the berry mix, squeeze all the water from the soaking gelatin and add to the warm pan. Stir until the gelatin is dissolved and set aside. Whip the cream to very soft peaks and then fold in the berry mix until you have a good even consistency with no lumps of cream. Pour/scrape this mixture into a shallow dish and put into the fridge for 1 hour to set.

While the mousse is setting make the crumb.
Pre-heat your oven to 180 degrees C.
Put the flour into a bowl and rub in the butter until the mixture looks like breadcrumbs. Add the sugar and ground flax seed and mix well. Grease a baking tin and spread the crumb out on it. Bake for 10 mins then remove from the oven and stir the crumbs around, return to the oven and bake for another 5 minutes, then stir again. Do this once more and after 20-25 mins the crumble will be pale golden and ready. Leave to cool completely then add the Meadowsweet flowers. You could scale this up and make a whole jar full of the crumb as it stores well and can be used with all sorts of Summer fruit.

To serve, spoon the mousse onto a bed of the crumb, add some fresh berries and a sprinkling of heather flowers.

***

Bilberry Vaccinium myrtillus

bilberries

A woody little shrub 20-50cm tall, the mid green leaves are 1-3cm long and are a pointed oval shape. They have very tiny serrations around the edge and have reddish tints towards the end of summer. The greenish pink bell shaped flowers open in early summer, to be followed by green berries. These ripen through red to a purplish black. By late summer they are about 8mm across, blue/black and often with a grey bloom. The flat top of the berry has a raised circle around it with a dot in the middle.
Look for these on acid moorland and heathland, often with Heather.

Meadowsweet Filipendula ulmaria

meadowsweet flower1

A perennial plant up to 1.2m tall. The leaf is made up of several pairs of dark green leaflets that have sharply toothed edges. At the end of the leaf rib three are fused together. Along the leaf there are also very tiny leaflets in opposite pairs. The leaves are coarse textured, slightly shiny on top and pale underneath. Leaf ribs and flowering stems are often coloured reddish. The flower is actually a mass of creamy coloured tiny flowers they usually reach about 1m tall, they have a distinctive scent which smells like honey and almond if mild or, if strong, like antiseptic!
Flowering time June – September.

Heather Calluna vulgaris

heather

A native small shrub that grows up to 60cm tall. It has very woody old stems that are dark brown in colour. The old wood branches into lots of softer top growth. The leaves are hard and tiny, they grow along small branches giving the impression of green twigs. Pinky purple flowers open along the top section of the stems in late summer.