In France it's mirepoix, in Italy soffritto and in Germany Suppengrün but what is it called here in Britain?

For many years now our bread and butter has derived from selling wild ingredients - mostly plants - to restaurants.

Following on from the previous blog about returning to a state of rootedness, this week's blog will explore the roots of nutrition.

Fecundance? Is that a word? My spell checker said no - but I just added it to my dictionary

Shouldn't that title read 'Back to our roots' I hear you say?

Subcategories

Seasonal recipes to help you get the most out of foraged ingredients...