Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
How to preserve that glut of wild mushrooms for another delicious day! And how to make a beautiful, rich, dark, flavourful mushroom stock in the process.
Wild mushroom hunting in Sweden and northern Europe and a decadent recipe for creamy, garlic, wild mushrooms and slow-scrambled eggs on toast.