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Wild Food

Ripe for the picking in all its Autumnal glory. A hard, tart and sour fruit when raw, quince are a wonderfully fragrant and enticing fruit when cooked.  Most commonly turned into quince jelly to adorn the cheese plate we believe that these wonderful fruits are destined...

When you think about borage you think bright, vibrant blue spiked flowers, with a slightly fuzzy surround and cucumber-y flavour, often served in gin and tonics. It's not often you see or hear of recipes which utilise the leaves. On a recent trip back to Italy...

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