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Dinner on today’s private foraging for Sarah and her family: BBQed whole mackerel cooked on and stuffed with wild fennel fronds, lemon, wild garlic leaves and a foraged herb butter (sorrel, wood sorrel, sweet cicely, ramsons leaves and flowers, jack-by-the-hedge, three-cornered leek, salt flakes), served with pickled sea sandwort, pickled ash keys and a wild salad of miner’s lettuce, sea sandwort, jack-by-the-hedge, wild chervil, vetch tips, common sorrel, wood sorrel leaves & flowers, sweet cicely, pink honesty flowers, wild garlic flowers, quince petals & green alkanet flowers (blue!) dressed in a vinegarette made from oil, flowering currant vinegar, elderberry balsamic & spruce tip syrup… went down really well 🙂
#coastal #foraging #wildfood #bbq #fish #mackerel #salad #pickles #vinegars #herbbutter #pescatarian #glutenfree #outdoorcooking #beachbbq #forageddinner
