Learn to Cook on the Wild Side With Expert Forager Rachel Lambert
Foraging is a popular outdoor activity for summer. But you need a bit of knowledge about what to pick and how to cook it. Plus you can save money on family mealtimes!
Rachel Lambert runs a business teaching people how to find the abundance of fresh foods from Mother Earth’s larder.
“Hedges are one of the places to go as a forager,” explains Rachel. “They’re like a grocery store, long aisles along pathways where you’ve got so many fresh ingredients, so much variety which changes through the seasons. It’s a very exciting place for me to go and pick and choose a few tasty ingredients.”
Nick Webb, marketing manager at Trewithen Dairy “The aim of the TrewStories short-films are to promote a greater appreciation and understanding of where our food comes from. As an expert in wild foraging, Rachel provides a unique insight into her world. Her love and energy for what she does is clear, captivating and perfectly reflects values we share with her to create delicious produce in this beautiful part of the world.”
The TrewStories campaign is a finalist in the National Brand Film Awards expected to take place in September.
Each film in the series shows a recipe – viewers can have a go at making a Cornish heritage apple pie, or a chowder created from Jonny Murt’s catch on the quayside at Padstow harbour.
The films in the series can be viewed here: www.trewithendairy.co.uk/
Here are the recipes:
How to make your own nettle soup…
· 1 tbsp oil for fryin
·1 onion, peeled and sliced
· 2 celery stems, chopped (optional)
· 2 medium potatoes, scrubbed and finely chopped
· 500 ml Trewithen Dairy milk
· 500 ml hot vegetable stock
· 250 g nettle tops, washed
Heat the oil in a large saucepan and when hot add the onion. Low the heat and allow to sweet
with the lid on for 5 minutes. Stir in the celery (if using) and sweat for a further 5 minutes. Next,
add the potatoes, milk and stock, bring to the boil and simmer for 10 minutes or until the
potatoes are soft.
Carefully add the nettle tops – either with gloves or two wooden spoons – and
cook for a further 10 minutes. Blend in a food processor and serve in bowls with a swirl of sorrel
and yoghurt dressing.
Sorrel and Pennywort Dressing
· 25 g sorrel leaves and stalks
· 3-5 small pennywort leaves and stalks (optional)
· 25 g three cornered leek, or 1 clove of garlic
· 250g creamy, Trewithen Dairy yoghurt
· 15 ml extra virgin oil
· Sea salt and black pepper to taste
Carefully wash the sorrel and pennyworts and pat dry. Place all the ingredients in a food
blender and blend. Adjust the flavour and salt and pepper if required. Serve as a salad dressing
or swirl in the top of nettle soup.
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