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

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...