The Really WILD Food Guide

Turning the autumn wild harvest into food...


Acorn Pan-bread     ACORN PAN-BREAD

Acorn flour and cornmeal mixed 50:50, egg, and flavoured with a little chilli and spring onion. Cooked in small cast iron skillet. Raising agent baking powder. Details on preparing acorns in RWFG.

 

Crab apple & Damson stuffed pork

 

CRAB APPLE & DAMSON STUFFED PORK

Two of autumn's hedgerow treats are used here to stuff pork. Fruit lightly cooked then layered. Sweetened with some sugar [they still have a slight tartness after cooking but nowhere like the original taste], and also flavoured with a pinch or two of cinnamon.

For your safety. Do not consume wild plants if you have
ANY medical condition, during pregnancy, or give to minors.

RECIPES PAGE 9 | WILD FOOD HOMEPAGE | RECIPES PAGE 11


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