Edible Leeds - Wild Food Foraging Courses and 4 Wild Seasons Pop Up Dining Events

Prepping the Pollack While exploring and playing on a delightful beach on Islay I managed to catch this lovely Pollack, total fluke catch really, was doing a demo cast for Liz of https://foragefinefoods.com  when it took the lure. It weighed approx 1.5 - 1.75lb. I'd been thinking (and hoping) of catching and cooking a fair decent fish using this method for a while and I'm really glad I got to do so while on Islay and in such grand company . After dispatching the fish at the beach, gutting and cleaning - all parts discarded became food for other creatures - it felt only fitting to clean it in the very waters it had come from. Ingredients: Pollack (or Pollock) Wild Thyme Wild garlic Sweet Cicely Sorrel Seaweed:  Pepper dulse Carrageen Sea lettuce Sea spaghetti Kelp Poaching liquor: Plum Liquer Alexander root tincture 5 Carrot bitters Method:  1) On returning to the hoose, 5 incisions were made on both sides of the fishes flanks an...

I recently spent a fantastic 3 days on Islay, Scotland, courtesy of Bruichladdich & The Botanist Gin, as part of their International Foragers Summit. This gathering brought foragers from afar including; South Africa, Germany, US & the UK. We foraged, explored, drank, laughed, cooked, ate, discussed, felt and sensed this beautiful isle as much as we could in the time allocated - we did pretty well too! Here's a dish I created using mackerel caught by us all literally hours before, the cockles were foraged the previous day and the dish, as with everything else that wee, was shared by all that evening as we got merrily blotted. Dehydrated Velvet Horn accompanied this - imagine the most amazing 'wotsit' you've ever tasted yet oceanic flavoured.... Ingredients: Fresh Mackerel (filleted/de-boned) Fresh Cockles (cooked/shells removed), 5 mins in a hot pan will cook them. Pickling Liquor: Apple Cider Vinegar, Onion, Sweet Cicely, Ground Ivy, Carrageen, E...