If you're sick of relying on supermarkets
Tucking into a meal that's been cooked by ingredients you've grown or even foraged yourself can make it taste that little bit better. Dishes will be cooked with fresh ingredients, which in most cases, will not cost a penny, something that is welcome while the country is in the grips of a cost of living crisis.
The group searched for seasonal wild foods in the hedgerows, meadows and woodland usually found in autumn, including berries, fruits, roots, shoots, seeds, fungi, aromatics. The team brought back hogweed seeds, wild sorrel, beech nuts, blackberries, wound wort and wild mushrooms including Fly Agaric and Porcini.Craig offered to advice on the safe preparation, cooking, preserving and eating of the wild foods.
Lyndsay Hargreaves, from Clitheroe, who joined the foraging experience after winning a competition with Visit Lancashire, said: “The foraging was a great experience and very interesting. The things we learnt with Craig were amazing, from different smells to tasting wild food, which we would never would have known we could eat, especially ants."
Foragers gather ingredients from out in the wild and it has passed down through generations. Historically, it was a way of life for our ancestors, in areas such as forests and rivers to meadows and coastlines.
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