A beautifully presented collection of recipes to enjoy through the seasons

If you think cooking with foraged food is anything like the early days of vegetarianism when things were less refined and a bit bulky, think again.

This beautifully presented and illustrated cookbook takes the art of creating refreshing beverages, tasty meals and traditional dishes with food found in our hedgerows through the seasons to another level. This is the cordon bleu of wildism and it will be a great cooking companion through 2024.

It's good to note that wild food found in natural environments (far away from fields sprayed with pesticides, etc) are becoming the most nutritious and nourishing plants, fruits, berries, herbs, fungi, flowers, leaves and other edibles, you will ever find. They are the perfect companion to compliment and enhance nutrients found in organically grown food and provide so much more variety. 

The fact is that the best quality foraged food grows naturally in often the most ancient and rich soil where an infinite reserve of natural vitimins, minerals, micro-organisms and other trace elements are drawn up into the plant. These trace nutrients help to keep our mind and body healthy, and need to be prepared and eaten as close to their natural state as possible so that we can absorb maximum benefit.

How we collect, wash, prepare and cook natural food is a skill that can be learned step by step. The first time your Nettle, Butternut Squash or Beetroot Soup tastes delicious (it can take practice) or any other recipe made well for that matter, it's priceless because you know how much you put into it and how good it's going to be for you. Not only does it taste delicious, it provides your body with all the materials it needs to build, repair, clean and revitalise you through each day. 

Taking the time to prepare, cook and enjoy food in a relaxed state of mind and body adds to the effect. Our heartbeat slows, we savour the experience and give our bodies time to digest everything properly. Add a glass of filtered water to the equation (or one of the amazing drinks in this cookbook) and your body will thank you for it - every time.

The Hedgerow Cookbook is a good size (not too big) with heavenly silky and robust paper. The print is clear with stunning photography throughout. There are 24 recipes with ingredients and steps indexed under Flowers & Hips, Leaves, Berries, Fruits with Stones, Fruit with Pips, and Nuts. 

Who could resist creations so temptingly named as Sweet Onion and Wild Garlic Tart, Wild Garlic Pesto, Nettle Soup, Crab Apple Cordial, Old Fasioned Bramble Pudding, Chocolate Chestnut Terrine and Wild Rose Turkish Delight.

This is a cookery book for celebrating Nature's bounty through the seasons (with a seasonal availability chart included). There are ideas for preserving and you are guaranteed to find something special to treat everyone with - with a super-nutritional boost included.

I highly recommend this book for any cook with a penchant for keeping things natural without having to compromise on quality, flavour and style. A perfect gift.

Thank you, Caro and Ginny.

Sue Cartwright

Spiral Leaf

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The Hedgerow Cookbook by Caro Willson and Ginne Knox

The Hedgerow Handbook - Recipes, Remedies and Rituals by Adele Nozedar