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Outdoor Larder

Close-up of ripe lingonberries on plant stem in natural habitat.

Foraging Guide: Lingonberries

5 min read

The lingonberry is a staple in Scandinavian cuisine. These small, tart, red berries pair wonderfully with meat, cream, and gravy, but while they grow wild across the UK, not many people take advantage of them…

Close-up of ripe bilberries on plant stem in natural habitat.

Foraging Guide: Bilberries

5 min read

Packed with antioxidants and bursting with flavour, the bilberry – a wild blueberry found across Britain and Europe – is a seasonal delight worth searching for.

Foraging Guide: Alexanders | Outdoor Larder | WildBounds UK

Foraging Guide: Alexanders

4 min read

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.

Foraging Guide: Wild Garlic | Outdoor Larder | WildBounds UK

Foraging Guide: Wild Garlic

4 min read

Abundant in well-established woodland throughout spring, wild garlic is a much-loved foraging staple across Britain and Europe.

Foraging Guide: Wood Blewit Mushroom | Outdoor Larder | WildBounds UK

Foraging Guide: Wood Blewit Mushroom

4 min read

Arriving late in the year, wood blewits are the ideal quarry for the committed autumn-winter forager. With a meaty texture, they work great in mushroom pâté.

The Yellowfoot Mushroom is a small but prized wild mushroom that thrives throughout autumn and early winter in the UK.

Foraging Guide: Yellowfoot Mushroom

5 min read

Commonly known as the “winter chanterelle,” this unassuming edible mushroom brings a splash of summer to the darkest months in the UK.

The hedgehog mushroom has distinctive spines on its underside rather than gills.

Foraging Guide: Hedgehog Mushroom

5 min read

With their pale, toothed underside and sweet, nutty flavour, hedgehog mushrooms are one of the UK's most intriguing wild edibles.

Chanterelle mushroom growing amongst moss and leaf litter on the forest floor.

Foraging Guide: Chanterelle Mushroom

5 min read

Few wild foods inspire quite like the chanterelle. Impossible to cultivate, these fragrant golden mushrooms have lured people into the woods for centuries…

Shakshuka originates from North Africa, consisting of eggs simmered in tomato sauce with spices and vegetables. (Photo by Thom Axon)

Simple to Showstopper: 5 Incredible Meals to Cook on a Camping Stove

7 min read

Thom Axon, founder of Off the Beaten Pot, presents his top recipes to cook on your next wild camp, ranging from simple to showstopper.

Foraging Guide: Broadleaf Plantain | Outdoor Larder | WildBounds UK

Foraging Guide: Broadleaf Plantain

4 min read

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.

Foraging Guide: Elderflower | Outdoor Larder | WildBounds UK

Foraging Guide: Elderflower

5 min read

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.

Biking and Bites: Bikepacking in Catalonia | Outdoor Larder | WildBounds UK

Biking and Bites: Bikepacking in Catalonia

4 min read

A gravel bike adventure through rural Catalonia into the breathtaking Collsacabra mountains, fuelled by expedition chef Kieran Creevy's unique take on regional cuisine.