Thom Axon, founder of camp cooking brand Off the Beaten Pot, is on a mission to bring great food to the great outdoors. Here are his top 5 recipes to cook on your next wild camp, ranging from simple to showstopper.
A gravel bike adventure through rural Catalonia into the breathtaking Collsacabra mountains, fuelled by expedition chef Kieran Creevy's unique take on regional cuisine.
As well as being a valuable wildlife habitat, hedgerows can also be rich pickings for foragers. Here's what to look for on your next countryside ramble.
Our beaches, headlands, shorelines and clifftops can be a forager’s paradise. Wild food expert Dave Hamilton highlights the easiest edible plants to find on your next visit to the coast.
Usually found growing in hedgerows and along country lanes, creamy-white elderflowers can be picked to make a refreshing cordial that is the quintessential taste of British summer.
A common weed, plantain is a fantastically versatile plant. The leaves can be eaten, used to make a health-giving tea or applied to the skin to soothe itchy bites and stings.
Usually found in coastal regions, Alexanders date from the Roman period. Mixed with cream cheese, the chopped leaves make a great filling for puff pastry bites.
Usually found growing on dead or decaying elder trees, this distinctive mushroom can be foraged throughout the year. And though it sounds unusual, they make delicious soft-centred liqueur chocolates.