Tuesday, 21 November 2017

Poetry in Action

The National Trust has come under huge fire recently for its controversial vote to allow trail hunting to continue on its land.  As an ex-hunt sab of over 20 years I was appalled by the result (as I know that kills still happen 'accidently' under this guise).  It needs to be stopped, full stop.

However, from our local perspective we are truly grateful for the existence of the National Trust. Call us NIMBY's if you like but in terms of preserving the Cornish coastline, the National Trust are pretty good (in fact we wish they would concentrate on that more, over some of the musty old houses they spend fortunes on).  

Having seen in recent years the continuing and seeming over development of the Cornish landscape, it is becoming increasingly important that the National Trust has the funding and campaigning power to preserve as much of our natural environment as possible; for the wildlife if nothing else. 

With this in mind, a recent National Trust project very local to us caught our eye.  It involved a local school, the most important audience to get on board for future-proofing the preservation of our environment and leading more conscious lives.  The students helped clear overgrown areas and were then asked to reflect on their experiences of the coastal habitat with poetry.  These poems were then displayed in intervals along one of our beautiful coastal footpaths for all to read and reflect on.  

The poem in the top photo was particularly poignant given the recent trail hunting vote.  We hope that the National Trust will take note of the powerful voice of our future when they read "We don't need to hunt or kill the environment".  For us, this gives us hope for the future.  These young people were not only inspired by the environment in a beautiful and creative way, but for many there is also an obvious love and need to protect it.  That should be nurtured.  

We should of course let the National Trust know how we feel and indeed money does talk.  However, rather than completely dismissing the National Trust for the dubious and outdated vote to continue trail hunting, we should also be remembering the good things that come out of such a powerful organisation.  Our local chough population after all might not be in such a good place if it didn't have this wild landscape to thrive in.  

So let's not let them off the hook, and let's continue to campaign against things that are wrong, but let's also recognise what is being done right.  It is human nature to complain about things that are not right but how many of us ever make the effort to share when something is done well?  

Sunday, 12 November 2017

Chestnuts Roasting on an Open Fire

The Cornish wind and rain have started their true onslaught on our windows now.  Still at least it cleans the salt off the windows briefly and makes us feel less guilty about our shoddy lack of window cleaning ourselves throughout the year. It never seems worth it anyway as immediately after, if the salty wind doesn't dirty them again, the local seagulls seem to manage it with stunning regularity.  

Along with the Cornish weather showing its true autumn colours comes the first lighting of our open fire since last winter.  It is one of the saving graces of facing the long winter ahead.  It was the only form of heating we had when we first moved into our house 13 years ago.  Now though, even with central heating fitted, it is still a more cosy and very much important part of us psychologically surviving the winter.  There is a primordial comfort to just sitting in the orange glow of the roaring fire in your living room cave whilst the wind and rain argue it out with each other outside.  Driving back into the village after work, the smell of woodsmoke in the air and the sight of home fire smoke being sent sideways from chimneys by the onshore winds, has you scuttling inside with a certain amount of glee.

Unfortunately our fireplace isn't the sort that you can make use of for cooking, with the exception of chestnuts that is.  Where we live on the north coast of Cornwall, we don't have a proliferation of chestnut trees but in a recent visit to my mum in Kent, where my childhood village is surrounded in forest, fruit trees and hop farms, chestnuts are just one of the many foraged foods available at this time of year.  Phil took full advantage of that and we came home with a bagful just in time for the lighting of our fire.  

Granted the fire has to be just right; not too hot and not too cool, but with the bottom ashes raked aside the chestnuts can be cooked to perfection.  You also have to make sure you have cross slit the tops so that the chestnuts don't explode out of their shells, and this can be quite time consuming.  However, with just a few here and there roasted on an open fire, there is no doubt that the vegan caveman can definitely and deliciously be bought out in you.

Just remember though that too many and the forecast for wind may not be just for the outside weather!

Sunday, 29 October 2017

Vegan Delicatessen Takeaway

Vegan Delicatessen Takeaway

Exciting news has reached us today of a vegan takeaway delivery service and, best of all, it is in our neck of the woods.  

Vegan Takeaway Delicatessen is a 100% vegan takeaway delivery service for the Perranporth, Newquay and Truro areas of Cornwall.  The service will run for six evenings a week (not available Mondays) from Saturday 4th November.

Barbecued 'Pulled Pork' Jack Fruit SliderSeitan Doner KebabThis family run business, led by Lisa and Matt, who have been vegan for 6 months, aims to deliver real home cooked takeaway style comfort food direct to your door; an absolute first in this area from a 100% vegan company.  We could be wrong but we are unaware of any company that are currently providing this service so credit to them for coming up with this obvious but overlooked business opportunity. For those winter nights ahead when work has knocked the stuffing out of any idea of cooking something tasty from scratch, this is a delicious and naughty prospect for us!  

Mozzarella SticksIf this idea wasn't tempting enough, a look at their website will just tip you over the temptation edge.  Barbeque Seitan Ribs, Barbequed 'Pulled Pork' Jack Fruit Sliders, Panko Coated Better Than Chicken Wraps, Seitan Doner Kebabs and Southern Fried Spicy Better Than Chicken Burgers feature as the mains currently on offer, whilst the sides include, amongst Curly Fries and Potato Wedges, the very alluring Mozzarella Sticks.  There are even Chocolate Chip and Pecan Brownies available to top it all off for dessert.

To help their new business get off to a flying start they are offering 10% off your first order of £15 or more for any day if you pre-order on their website before 31st October.  Just take a look at their website and use the code - Pre-Order10%off!

Check out the full range, delivery details and prices at Vegan Takeaway Delicatessen.  They also have a Facebook page if you wish to keep up with the latest news from this deliciously new vegan company.  We wish them all the best in this new venture.

Thursday, 5 October 2017

Rustling up Russula Tacos

We've been talking a lot recently about wild mushrooms (did you notice?) and also our last post touched on our love of Mexican food.  Recently we combined both by making some tacos with wild mushrooms as the main theme.  Ideally we would have used our own homemade tortillas to make this recipe but we had a part-used pack of shop bought taco shells to use up so employed these.

Having multinational culinary tendencies, our plates on this occasion crossed borders and continents; and why not?  So along with the Mexican tacos, Phil travelled all the way to Spain and cooked up an Iberian influenced stew before dropping down to the Middle East and creating a Yeminite rice dish with the help of Zhoug spice paste.  

Our friend Dominic, Master of Spicing, Pickles, and Chutneys (among his various other artful skills) had put us onto Zhoug paste a few years ago.  The ingredients can vary, from simple to complex, and can include blends of fresh coriander, parsley, and cloves, with a delicate background of basil, cardamon, cumin, chilli, and Phil's nemesis; garlic.  We never did get around to making it ourselves before we discovered it for sale ready made by Belazu.  Phil has since explored its use in many ways but the simplicity of this rice dish really lets the flavour sing all on its own.

Talking of simplicity, and returning to the centre stage, the tacos here were made predomantly with Yellow Russula mushrooms (among a few others - see the photo left and bottom) we found out whilst foraging but they could be made equally as well with any mushrooms you buy in the shops.

Phil made all these dishes separately but when it comes to serving a taco plate, they could be piled on in any combination, along with lettuce, tomatoes and avocado to your liking. Tacos don't have rules or borders and neither should any plate of food!

Oven Roasted (Yellow Russula) Mushroom Tacos

15-20 Yellow Russula mushrooms (or alternative)
Vegan Worcestershire sauce
Franks Redhot Original Sauce
Cholula Chipotle Hot Sauce
Sprinkle of salt

Slice up the mushrooms quite chunkily and chuck into a baking dish.  Splash on the Worcestershire Sauce, and both hot sauces, along with the sprinkle of salt and a little splash of oil.  Do all this to taste and to coat the mushrooms.  You'll know how much!  Roast in the oven on about 200 degrees C for 30 minutes until nice and golden. Towards the end of the cooking time, put your tacos in the oven to heat up.  Load your mushrooms into your warm tacos either on their own or with whatever feels good.

Add lettuce, tomatoes, and avocado to the plate - that is always good!

Iberian Stew

1 tablespoon olive oil
1 large onion sliced
1 teaspoon smoked paprika
1 teaspoon hot paprika
1 large red pepper sliced
1 large yellow pepper sliced
2 tablespoons tomato puree
1 tin of chickpeas
1 teaspoon vegan stock powder
Water to just cover
2 Taifun tofu weiners sliced in 1" chunks
2 tablespoons chopped fresh coriander

Heat the oil in a pan and add the onion to saute until soft.  Add the 2 types of paprika, and stir in for 30 seconds, then add in the peppers and continue to cook for a further 5 mins.  Add the tomato puree and mix well, then all the other ingredients except the coriander.  Cook for a further 5 mins, and then add the coriander just before serving.

Zhoug Rice

1 1/2 cups white basmati rice, washed well and drained
2 tablespoons Belazu Zhoug Spice Paste
3 cups boiling water

Mix all of the above into a saucepan, bring back to the boil, and then turn down to a slow simmer and cook for 10 minutes.  Then leave to rest for 10 mins.


Sunday, 1 October 2017

Finding My Mojo

I love garlic.  Phil doesn't; well not to the extent that I do anyhow.  With the rain and wind lashing against the window proper Cornish style, I planned a day in the kitchen making some 'staples'.  

I was thinking that Phil may have gone off surfing for a while so was going to sneak in making something extremely garlicky.  However, with howling onshore winds, that wasn't going to happen.  I resolved to suffer the sarcastic garlic hating remarks regardless and make it anyway.  He amused me by donning his makeshift PPE (aka his wetsuit hood).  Funny boy.  

He got his revenge though when he started to dry fry some chillies in preparation for the other staple we had planned; Mexican chorizo seitan.  I spluttered that he was the one in need of a risk assessment if anyone was, as I gently opened the door for a quick blast of chilli fume clearing wind.

With the chilli fumes all but cleared I continued peeling the countless garlic cloves that I needed for my chosen recipe.  I was making Mojo de Ajo (garlic sauce); a roasted garlic citrus-infused oil, which is one of the essential ingredients of the Mexican kitchen. This is one staple that would keep us taco'ed up for some months so it is worth a rainy day cooking session.  

Both the garlic sauce and the chorizo seitan are from Vegan Tacos by Jason Wyrick, which we bought and have enjoyed exploring recently.  We even treated ourselves to a tortilla press as a result (but more about that in a future blog post).  

The Flattened Seitan recipe from the book is a longish process to make, but so worth the effort and makes a great amount to last for many meals, as I'm sure will the chorizo seitan we made today.  If you love your Mexican food we highly recommend this book and we still have so much of it to explore!

The funny thing was once I had made the Mojo de Ajo, Phil remarked that it actually smelt lovely.  At that moment the sun came out for the first time today!

Read more about Jason Wyrick on The Vegan Taste or connect on his Facebook page.

We would love to share the aforementioned recipes with you, but they are not ours to share.  You need to get your own copy of this wonderful book!


Wednesday, 27 September 2017

Hectic Vegan Vibes

Ironically life has been so hectic over the last few months that I have only really just caught up with fully checking out The Hectic Vegan, one of the newest 'kids on the block' in the ever growing vegan magazine market.  My delay in investigating was also partly due to the fact that The Hectic Vegan, currently on issue 3, was originally only available on download. Already spending most of my working day in front of a computer, I prefer my reading materials to be of the old traditional paper variety.  Yep, I'm an old fashion girl.  Our bookshelves are testament to that. So when The Hectic Vegan became available as an actual printed magazine I thought it was about time I took a proper look and purchased one.  

Led by editor Rich Underwood, a team of only three are responsible for putting the magazine together.  You have to wonder how hectic this small team's lives must be in achieving this, but with numerous contributions from varied writers the content manages to explore all aspects of vegan life; both everyday and niche.

The paper edition I got my hands on was Issue 3.  Whether it was because it was a summer edition or not, what I really liked about it was the light, airy feel it had.  It actually was very summery!  Far from feeling hectic, the colourful full page spreads made it a very uncluttered and easy read.

The Hectic Vegan Magazine Issue 3 Promo

The Hectic Vegan is available by free download from the website.  How wonderful is that?!  However, like me, if a printed copy is more your thing, you can also order these from the website at a cost of £3 plus postage.  Mine arrived super quick.  They are also available from the Dr Hadwen Trust (now called Animal Free Research UK) shop in Hertfordshire, with plans for other stockists to be available soon.

If you get a gander at The Hectic Vegan and like it, I'm sure they would really appreciate your votes in this year's Vegfest UK awards.  They've been nominated for Best Vegan Magazine.  You will find the magazines on the second from last category on the page (you don't have to vote for every category to enter).  Voting closes Sunday 1st October so be quick.  We wish them the best of luck.

Although my hectic life seems to prevent me from subscribing regularly to any of the wonderful vegan magazine offerings now available (my piles of as yet unread books would grow even taller), I do like to indulge every now and then.  The Hectic Vegan is definitely one offering I will continue to check in with.

Tuesday, 26 September 2017

Easy, Quick, and Very Naughty

Ever in the mood for something easy, quick, and very naughty?  You know the type of thing; you've had a lovely meal, maybe a few glasses of wine, the music is gently playing in the background and you're curled up on the sofa together, lights dimmed and suddenly you're in the mood for something very naughty.  The urge is very hard to fight so you give in.....

Suddenly you are in the kitchen as the cupboard and fridge doors are flung open with passion and you start the search. You need something chocolate or something sweet, anything,  and you need it right now!  Luckily the other day whilst in the throes of hunting sweet passion I hit upon an extremely naughty idea.

We had biscuits.  Yes, we could have been all very civilised and had a very British cup of tea with a couple of biscuits balanced very appropriately on the side of our saucers; our little pinkies stuck out to the side (for anyone not familiar with this term, 'pinkies' are a term used for your little fingers - not what some of you might have had in your heads).  Where is the fun in that though?

Nope, somehow the civilised solo biscuit was led astray by peanut butter and chocolate, and before we knew it, we had a threesome on our hands.  With great abandon the biscuits were sandwiched together with a generous dollop of peanut butter.  Meanwhile it was getting hot in the kitchen.......as the chocolate was melted.  Then the final delectable dipping of the biscuits was applied and the chocolate coating left to set in the freezer. Now we had to wait a little while, so we had a little cuddle.

Aristotle once said "Patience is bitter, but its fruit is sweet".  Well that's all very wholesome and healthy Ari (and okay a pretty good quote really in terms of life in general) but the word 'fruit' would have been replaced with 'Chocolate Peanut Butter Biscuit Sandwiches' if you'd opened that freezer door to experience these bad boys 15 minutes later.

Be naughty and enjoy!

Thursday, 21 September 2017

Pennywort for Your Thoughts

As you can tell from some of our recent posts, we are in full foraging mode at the moment. Autumn is squirrelling season; so we've been collecting fungi, blackberries, sloes, cobnuts and anything else that comes into our sights.  Aside from the fact that this food is free, any shop brought version would have to go a long way to beat the wild stuff on taste, freshness, variety, and nutritional content. 

We've been enjoying Pennywort recently too, although this is one plant to look out for all year round.  Pennywort leaves are fleshy and succulent and are difficult to confuse with any other plant. You will often find them growing in stone walls, rock crevices, banks, hedgerows, and also sometimes on tree trunks (where we found these ones), and their mainstay environment is particularly in the West Country.  They have a delicate taste that I think is somewhere between pea shoots and a crisp lettuce.  We've simply been adding a few into a green salad but you can also add them into a stir-fry. I often graze on them when we are out walking.

Pennywort comes in many guises.  The one we pick is actually called Wall Pennywort but is also sometimes referred to as Navelwort (due to it's belly button indentation in the middle of the leaf), or Penny Pies.  There are other more aquatic Pennyworts too, one of which is actually quite invasive in the UK it seems.  You may have already heard of the Asiatic Pennywort as it is more commonly referred to as Gotu Kola.  It is used widely in Ayurvedic medicine, as well as being used as a culinary leaf in places like Sri Lanka.  We remember our friend Kasanjith, who owned an Ayurvedic hotel in Sri Lanka, using it to make a delicious and nutritious green porridge, called Kola Kenda, for us many years ago. 

The use of gotu kola in Ayurvedic medicine has spanned centuries and its health claims, still around in our modern medical world, are many and varied including improving memory, brain function, circulation, skin conditions, and wound healing.  Any search on the Internet brings up a huge amount of results, some evidence based, some not, and the web is awash with supplement after supplement containing gotu kola.  There surely must be something in it?  Personally, however, I would rather stick to Kasanjith's homemade green porridge or grazing on our own UK wild pennyworts as we stroll through the Cornish countryside.*

*Although pennyworts are difficult to confuse with any other plant, as is the case with any wild foods, please do not pick and eat them if you are in any way unsure. Please also show consideration when harvesting them.  Only take what you can eat and only take a very few leaves of any one plant, ensuring there are plenty to continue to grow. 

Sunday, 17 September 2017

Flu Away

We are just picking the very last of the blackcurrants in our garden; well at least the ones that either the recent wind or the birds haven't already claimed.  Those that we don't use immediately, I freeze and use handful by handful in smoothies throughout the winter months.  The bright, bold flavour of blackcurrants not only cheers up the gloomiest and darkest of winter mornings but also packs a punch nutritionally.  

I work in a university and this coming week is Freshers Week.  Avoiding the usual bout of Freshers Flu has been a recent and indeed an annual conversation amongst my colleagues (although I am thankfully usually spared of it myself), along with the usual stresses brought on by the beginning of the new academic year .  Blackcurrants are antiviral, protecting against flu, as well as their leaves having properties for alleviating inflammatory sore throats and lowering blood pressure (handy for the stress!).  Perhaps I should be making blackcurrant based smoothies and blackcurrant leaf tea for my colleagues over the coming weeks?

Blackcurrants have many more health benefits though beyond just the vitamin C packed, antioxidant, and antiviral properties.  It really is the UK's original superfood, and because it seems blackcurrants don't pop up for sale in shops that much, an overlooked one at that. The nutritional properties of blackcurrants can it seems help guard against such things as age related vision issues, urinary tract infections, age and brain function diseases such as Alzheimers, Parkinsons and Dementia, cardiovascular disease, digestive disorders, and even have some anti-tumour properties against some cancers. The Blackcurrant Foundation has a great resource page detailing some of these health benefits.

I've written about blackcurrants a fair amount over the years and you can find blackcurrant recipe ideas on our blog including blackcurrant muffins, my own 'homemade ribena' and a sauce for a raw cheesecake.  There is nothing simpler though than bunging a handful in a smoothie (direct from the freezer in the winter).  If however, you cannot find them in the shops or your bush in the garden is now devoid of fruit, you could always try making a cup of tea from the leaves (which should be on the bushes for a little longer) to ward off or ease that autumnal sore throat.

Blackcurrant Leaf Tea Infusion

Place washed and chopped leaves in a cafetiere or glass bowl and pour over freshly boiled water (about 30g leaves to 500ml of water).  Cover and leave to stand for 5-10 minutes.  The water should darken as it is infused with the leaves.  Strain and drink.

Enjoy and stay healthy!

Saturday, 16 September 2017

Best Mylk for Cauliflower Cheese

Oooohhh, yes we love cauliflower cheese....or broccoli cheese, or if you want to sound posh, romanesco cheese, or whatever brassica cheese. It's madness if you don't quite frankly. What's wrong with you, weirdo? Brassicas are tasty, and cheese (always read 'vegan cheese' here naturally as any other is just incomprehensible) is too.  It's a match made in vegan heaven. Anyway, enough of this appreciative rant, you get the idea....we love it!

However, as if things couldn't get any better on the brassica cheese dish front, along came Rebel Kitchen Mylk.  We were a fan of their Matcha Green Tea and Chai coconut drinks already but hadn't reckoned on the impact of their big cartons of Mylk alternatives, which we stumbled upon in a supermarket recently.  These are available in skimmed, semi-skimmed and whole versions. Wanting to have the 'full' experience, I plumped for the whole one.  The ingredients for all of these options are spring water, coconut cream, Himalayan salt, brown rice, cashew, and nutritional yeast, with the only difference being the ratio of coconut cream.

I've made the cheese sauce for cauliflower cheese, macaroni cheese or lasagna/cannelloni from many plant milks in the past.  The Rebel Whole Mylk just happened to be the one in the fridge when I made the sauce for the lovely romanesco we received in our veg box this week.  As I was cooking the sauce it seemed creamier and glossier than usual and I snuck a taste.  This instantly led to me demanding that Phil too have a taster to confirm the fact that this indeed was going to be a corker of a cheese sauce!  I often add in a little grated cheese to the sauce to 'cheese it up' even more but the flavour of this was so lovely, it really didn't need it.  Once cooked with the romanesco, it delighted further and we could have eaten just a plate of this on its own!

I like the philosophy of Rebel Kitchen.  Their products are made without additives, preservatives or refined sugar and are always organic as well as responsibly sourced and produced.  It is always a good sign when the list of ingredients is small and recognisable. Rebel Kitchen philosophy reaches beyond just the the manufacture of their products.  They chose to become a Certified B Corp which measures the highest standards of social and environmental performance, accountability and transparency.  They are also part of 1% For The Planet, a global network of businesses, nonprofits, and individuals working together for a healthy planet, and donate at least 1% of their sales towards this worthy initiative.

Rebel Kitchen's range at the moment includes coconut milks, yoghurts, and raw coconut waters but I have a feeling that it won't be long before we see more wonderful products from this great company.  We found their Mylk in the fridge section of a Waitrose but it doesn't have to be kept in the fridge until it is open, so you may find it amongst the main plant milk aisle too.

Rebel Mylk Brassica Cheese
This is a basic guide to how I make this because I never measure any of the ingredients!  If you have ever made a roux sauce, that is the basis of it.  Just go with the flow and it'll be fine!

Heat up the oil of your choice (rapeseed is nuttier, olive suits lasagna) in a saucepan. I normally cover the bottom of the pan with the oil.  When it is moving fluidly around the bottom of the pan sprinkle in some plain flour and mix swiftly into the oil with a wooden spoon.  This should form into a soft ball so if it doesn't add in some more flour.  Cook this soft ball, stirring frequently, for a couple of minutes.  

Add in a generous sprinkle of nutritional yeast (the more you put in the cheesier it will be) and mix briefly to incorporate into the ball.  Now add in a  small pour of mylk and instantly incorporate this into the soft ball.  This will disintegrate the ball before it cooks and firms up the mixture again.  Keep adding in small pours of milk, stirring vigorously and frequently until the mixture turns into a thick sauce.  

Add a splash of balsamic vinegar at this point and stir in.  If you wanted to add in some grated cheese, do so at this point and allow to melt in to the sauce.

Let the sauce bubble away, checking it is not burning on the bottom, for a few minutes.  It will thicken as it cooks so you may wish to add some more mylk to thin it out if it is too thick.  

Floret up your brassica (slightly steamed first if you prefer it mushier in the end dish) and put in to a baking dish. Pour over the sauce and mix in. Add some grated cheese on top if you wish before baking until slightly browned on top.


Sunday, 10 September 2017

Coming Up Trumps

Don't worry, this post is not about Donald Trump, he's not worthy of any thought or time. No, this is about something far more intelligent than the likes of him.  It's a post about our most recent wild mushroom find.

Yesterday we had the pleasure of meeting up with old friends (and one new arrival) for lunch at The Cornish Vegan, which was lovely, as always.  One of these friends, Paul, had just returned from a liveaboard diving trip to the Maldives and was keen to regale us with his watery tales.  However after the final slice of cake had been sunk, and the final cup of tea had been drunk, we set him firmly back onto solid ground by dragging him around some Cornish woodland searching for wild mushrooms.

Actually, we didn't need to drag him at all.  As a confirmed dog lover, and lover of wild places, he was only too keen to get out there and sniff out the fungi, with Scooby sharing all her 'mushroom hound' tricks with him.  They made a great team, and were soon sniffing out or spotting mushrooms left, right, and centre.  Unfortunately none of them were of the edible variety, until that is, after some thirty or so minutes of searching, Paul called us over to a few small fungi lurking under a fallen pine branch.  I couldn't believe my eyes, or his luck. 

On his first outing with us, Paul had quite literally 'come up trumps' by finding a patch of Trumpet Chanterelles.  I was 95% sure that is what they were anyway, and the guidebooks soon confirmed this.  Full credit to Paul, Fungi Forays by Daniel Butler states that "finding a patch is a red-letter day and a tribute to a hunter's eyesight and fieldcraft".  In the past I had only ever found two dried up specimens, not worth harvesting, so Paul more than proved his worth as a mushroom hound.  We made a mental note of the location so we'd be able to find them again, and then we widened our gaze and looked around.  What we didn't realise was that this small patch was just the outer edge of a much larger area that was carpeted with thousands of Trumpet Chanterelles!  Result!  

One of the names for this mushroom is 'Golden Legs', and there before of us was a sea of gold, as far as the eye could see in every direction.  There was no need to look any further, so we set about collecting these little golden brown wonders, and soon had a bag full.  We stopped at one bag, not wanting to be too greedy, and also wanting to leave some for other foragers, both human and otherwise.  There were certainly plenty to go around, and we will be heading back to harvest more at some point.  

We did find some other wild mushrooms also, namely some Yellow Russulas, and some Hedgehogs (past their best), but the stars of this show were the Trumpets.  Now all that remains is to come up with some recipes to make the most of this bounty.  First on the list to try is a simple tomato based curry, subtly spiced with a mild curry blend and finished with garam masala.  On our recent trip to the Forest of Dean/Wales, we found some regular Chanterelles, and they were delicious prepared this way, especially parked half way up a mountain on the edge of the Brecon Beacons with views for thirty miles in all directions.

Simple Wild Mushroom Curry

Fry a sliced onion in 1 tablespoon of oil until starting to brown.  Add 1 teaspoon of mild curry powder and continue to cook for 30 seconds.  Add a few curry leaves if you have them.  Add in your cleaned and roughly chopped wild mushrooms and sweat them down for a couple of minutes.  Add 2 tablespoons of tomato puree, 1 diced carrot, a couple of diced potatoes, 1/2 teaspoon of vegetable bouillion, and enough water to just cover. Bring to the boil and simmer gently for 15 minutes.  Add 1 teaspoon of garam masala and cook for a further 5 minutes.  Serve with basmati rice.


*Please do not pick and consume wild mushrooms if you are in any way unsure about their identity.  The consumption of some wild mushrooms can be fatal.

Friday, 8 September 2017

Sounding Out The Wild at Heart

The word 'wild' is used in such a negative way these days; 'he went wild', 'she is just a wild child', and many others. Surrounded by 24 hour everything, neon flashing 'buy me' messages and the insulated bubbles called cars, it is very easy to see the disconnect between modern life and anything resembling 'wild'.  I would go so far as to say we are even discouraged from understanding and enjoying 'wildness'.  Wildness doesn't make money. Wildness is free.  Wildness doesn't belong to anyone except itself.  Therefore, wildness needs to be contained, tamed, paved over, or killed off in our modern world.  

It isn't possible for everyone to have access to wilderness.  Indeed if we did I guess it wouldn't be wilderness for very long.  However everybody has access to 'wild' if they want to; even on a small scale.  Most of our 'wild' in Cornwall is focused on the sea, but I'm delighted to have badgers visit our garden nightly and I enjoy taking the time to watch the birds that visit our garden too.  Likewise we enjoy foraging for wild food and every walk along hedgerows, through woodland, moorland or coastline is an education in wild.  It's all there if you want to appreciate it.  

Rewilding is a step further, or in a positive way perhaps it should be called a step back. Rewilding looks towards bringing back wild animals that were driven to extinction within certain places by humans.  The last wolf in Britain was killed in the 17th Century (15th Century in England), and the last bear reputedly over a 1000 years ago.  As far as humans are concerned, humans reign supreme in the UK food chain.  In my eyes that is a real shame.  A reality check could be just the thing that is needed for us humans.  To have something around you (apart from other stupid humans) that could kill you beyond the likes of excess, cancer and heart disease is actually a real thrill I think.

Take the experience that Phil and I had last year in Portugal.  We were parked up in the middle of nowhere in Miles the Camper van.  An after dinner, and after dark, brush of our teeth took us for a little stroll along a dusty track, like you do. The track was narrow with dense, spiky and sweet smelling herbs on either side (beats the usual indoor bathroom for such activities as brushing your teeth!).  As we brushed away we listened to the only sound, which was the distant sound of waves.  That was until we were stopped abruptly in our tracks by a sudden burst of loud noise from the bushes.  We had disturbed something big and it ran a short distance away and into the undergrowth.  We had no idea what it was and in shock remained frozen to the spot, toothbrushes in mouths.  Then a deep guttural grunt/growl filled the air followed by the sound of the, as yet undetermined, large creature now advancing back towards us.  The sound was enough to have us backing off and the fact that it was now coming towards us, even more so.  We jogged back to Miles as fast as our flip flops would allow; our teeth brushing completed safely inside the van.  Our conclusion had been it had to have been a wild boar; and a big one at that.

It had never occurred to me there were wild boar there and that is my point.  We are just so unused to such encounters that we forget they could even exist.  You might get your flipper nipped in the sea by a seal, you might get dive bombed by a seagull once in a while and once it looked like the badger was making for me at our front door (but once its smell got the better of its poor eyesight it realised I was there!) but that's it really these days.  I do remember being caught up a big oak tree as a kid for a couple of hours when a big White Hart decided to sit at the bottom of it, and Phil and I had interesting experiences with wild elephants whilst being driven through a national forest in Sri Lanka by a stoned tuk-tuk driver, but that was either years ago, not in this country, or a completely different story!  To recently encounter an actual wild creature like the boar in Portugal that could harm you was an absolute thrill.  I loved it because it put us in our place and let's face it humans have become way too big for our boots. 

This past week we had a few days off and so headed off in Miles.  We had no definite plan but I was relatively keen to explore the Forest of Dean.  I wanted to see the wild boar there that had returned in recent years after an absence of over 700 years.  Although strictly feral escapees they are the closest and probably the most fearsome wild creatures here in the UK now.  Having 'audibly' experienced the boar in that dark night in Portugal, I wanted to see one for myself.  

Our first night in the forest showed promise.  A couple, who had been walking in the forest near to where we had parked up for the night, had come running back to the car park.  They had seen a boar and retreated fast. They left soon after and Phil and I ventured gingerly on the edge of the forest to see what we could see. It was dark by now.  Suddenly Portugal repeated itself (although this time without the teeth brushing) as a grunt emanated from the dark bushes.  We retreated as before; put in our place once more and utterly thrilled by that.  With that I told Phil that I wasn't leaving the Forest of Dean until I had actually seen, not just heard, one of these magnificent creatures.

The next day I got my wish.  Parked up in a car park just after a wonderful forest foraging walk, a very obviously male boar regally trotted up and started foraging behind our van.  I was transfixed.  It looked up once to let us know it was perfectly aware we were in awe, before trotting off at a speed that seemed relaxed but made us realise that, flip flops or not, running away that night in Portugal wouldn't have been an option had it decided to have been more grumpy than it was.  It might have been in a car park and by no means 'wilderness' but it was wild and magic regardless.  I upped my ante and told Phil I now wasn't leaving until I'd seen a sounder (the word apparently I learnt afterwards for a group) of boars.  

The next day unbelievably I again got my wish as we encountered two adults and at least five youngsters.  The look one of the adults gave us again was, in Phil's words 'not messing around'.  This might not be the bears or moose that my sister encounters on her running routes at home in Alaska but this was my 'wild' and I loved every minute of it. This experience will not belittle in anyway my everyday experiences at home in Cornwall.  I will still be thrilled to see our bungling badger, the whirling squabble of birds in our garden, the majestic white glide of the seagulls, the bobbing heads of seals and the 'cheow' of the choughs on the headland, but I won't forget that glare of the boar and the thrill of being well and truly put in our place by 'the wild'.  

Weirdly enough, Phil mentioned when I started writing this post that he was currently reading a book entitled Wild by Jay Griffiths, and was enjoying it greatly. Apparently it has a lot of parallels with what I have touched on in this post, so I am eager to read this book for myself now.  On another coincidental note, we saw the road sign in the photograph at the top on our recent trip to the Forest of Dean!  It seems our trip was destined to be 'wild'!

Sunday, 20 August 2017

Berry Good Dog

The blackberries are darkening and swelling on the brambles and the apples are bowing down the branches of their mother trees. My mind always turns at this time of year to one of my best buddies; Kizzy, our family dog.  Sadly Kizzy died a few years ago now and not a day goes by when I don't think about her warm furry snout and deep searching eyes. We even named a dune on the beach after her as she would launch herself down it on her frequent trips to the beach with such a frenzy of salty dog excitement .  However, at this time of year in particular I cannot look at a blackberry or an apple without thinking of her. She was addicted to both.

Kizzy going equipped for blackberry picking!
Every night before bed she would ask for an apple. We might forget but she wouldn't and she would sit down in front of you with 'that look' to make you go and get her one. Trips through apple orchards were sheer joy for her as she grazed either from the windfalls or from lower slung branches.  Meanwhile, woodland or hedgerow walks would entail frequent stops by blackberry bushes and any we picked would be naturally shared on a 50/50 basis.  Many a time blackberry foragers, unaware of Kizzy's enforcement of a 'blackberry tax' on her 'patch', would be perplexed at the purple snout stained dog sidling up and sitting down next to them as they picked. Her tactics usually worked after our explaination of her blackberry love.  Getting her to move on was the only issue.

She loved other vegetables and fruit, and would often wander out to the kitchen at the sound of knife on chopping board to see what she could obtain. She also used to sneak off up dad's garden in order to steal a strawberry or two from his patch.  However, blackberries and apples were her definite favourites. Perhaps she was aware of their healthy qualities, particularly of the anti-cancer vitamin B17 present in the seeds of apples, blackberries (particularly wild grown), and other non citrus fruits, but more about that in another post. More likely she just absolutely loved the taste!

One year I even made a wine in her honour.  I called it Kizzy's Tipple.  It was drinkable and got you merry but beyond that it was more fun creating it than drinking it.  I'm sure Kizzy would have preferred to have eaten the apples and blackberries I used for it herself.

So, as I scramble through the brambles this year I am sure to still feel that hopeful gaze of my furry buddy as I pick away. I admit, I even throw her the odd one here and there and I'm sure I hear the satisfied snapping of that velvety snout upon interception.

Monday, 14 August 2017

Milking the Saffron Mushrooms

The surf was flat and it was a rainy grey day. In spite of this we decided to pack our boots and waterproofs in the car, and brave the post Boardmasters Festival and tourist traffic.  We were searching out the darkest and dampest reaches of pine woodland with the aim of finding some fungi treats.

We knew we'd find at least some wild mushrooms in this area as we had visited it many times before.  What we hadn't counted on was finding a profusion of Saffron Milk Caps.  We may have seen these before and passed them by, but in the dark gloom of the woods today, as the pines sheltered us from the worst of the rain, the orange glow of saffron drew us closer. The sheer brightness of them initially made us cautious, but after scrutinising both of our guide books for various distinguishing features, we knew the identification was right and that they were not only edible but quite sought after. Although they may not look that pretty or appetising in the photo above, this was after we had poked and prodded them, they had sat in a plastic bag for the journey home, and a natural discolouration had taken place.  In fact this green bruising is one of the distinguishing features for identification, along with the gills exuding an orange 'sap' when broken.

We also found 3 other types of edible fungi on this foray, but decided to stick to cooking our evening meal using just the milk caps, curious as to what they would taste like.  The recipe we chose to add these to was a recent 'quick meal' creation, discovered when we were out and about in Miles the camper van and using up what was to hand.  It is simple, quick, filling, and tasty, with today's choice of mushroom adding a 'meaty' texture. Just what you need after a long walk, surf, or fungi foray. 

Although we had not consciously sought out these fungi today, after we had returned home, cooked and eaten our meal, and were thinking of how to start this blog post, Phil suddenly had the thought that he'd seen these fungi somewhere recently.  He shot off into the lounge, and came back smiling, and holding a copy of Roger Phillips' book 'Wild Food'. There on page 114 was a full page photo of Saffron Milk Caps, and for reasons that are now a mystery to me, I had left the book open at this page about 4 weeks ago!  

Phil's Creamy Olive Wild Mushroom Pasta

250g dried pasta
1 tablespoon olive oil
1 medium leek, sliced thinly
8-10 large mushrooms, sliced
1 100g jar green olive tapenade (we used Sainsburys)
1 1/2 cups fresh or frozen broad beans
1 carton Oatly oat cream
1/2 tsp vegan stock powder
Salt and pepper to taste

Get the pasta cooking according to the packet instructions.  Meanwhile, in a large saucepan saute the leek in the olive oil until soft.  Add the sliced mushrooms and saute for 3 to 4 minutes.  Add the olive tapenade followed by the broad beans, oat cream and the stock powder, and stir to mix well.  Bring back to a simmer. Continue to simmer for 6-8 minutes and add salt and pepper to taste.  Drain the pasta, mix into the sauce and serve.


*Please do not pick and consume wild mushrooms if you are in any way unsure about their identity.  The consumption of some wild mushrooms can be fatal.