This basic soup recipe is very adaptable and lends itself to being made with a broad range of different edible greens. With this in mind, alongside the fact that edible greens such as nettle, chick weed, fat hen and mallow are available in the UK throughout the year, the recipe can be adapted for use throughout the year. Try a garnish of hazel nuts or for an eco-friendly alternative use the mature seeds of the invasive Himalayan Balsam. They taste very much like walnuts and have a rich nutrient profile. For the recipe and information on these wild plants click here to download the information sheet.

 

 

Pancakes provide a great base for both savoury and sweet tasters. Think about the variety of sizes and shapes of pancakes you can make to vary the presentation of the tasting sessions. The recipe for the pancakes varies only a little, adding sugar and vanilla essence to one mix and adding chopped up spring onions to the other. Choose seasonal fruit and veg. For egg and wheat and dairy farmers the pancake showcases the very best ingredients in a great hands on process. Pancake tossing is hugely interactive and fun for all ages. Click here to download the recipes for both sweet and savoury seasonal pancakes.