Still life of Walnuts in French potting shed

Roast Grouse with Blackcurrant and Beetroot sauce

'Twas The Glorious Twelfth yesterday - the start of the Grouse shooting season. I spent the day residing in my weather-beaten old hunting lodge, tucked away on a remote Scottish Moor. We dined in the evening by the light of candle flames. 

Sadly this isn't entirely true; this pic was taken in a studio in West London (sigh). You get the idea though...

Recipe: Gerard Baker
Prop styling: Tony Hutchinson
Food styling: Sara Buenfeld

Find the recipe >>>HERE<<<

Instant frozen berry yogurt

Food styling: Val Barratt
Recipe >>> HERE <<<

Mojo pork skewers with Cuban coolers

Recipe & Food styling: Sara Buenfeld
Prop styling: Tony Hutchinson

Sunshine fruits in the garden

Forager's cookcard #1: Red clover

This is so simple to make and is a real thirst quencher. Red Clover flowers are abundant and easy to identify - if you're feeling flamboyant, a few strips of fresh Root Ginger work well in here too, as does a hearty slosh of Vodka when serving.

Red clover lemonade

A large bowl of fresh Red Clover blossoms

1 Litre of Water

5Tbsp Honey

The juice of 2 large Lemons

Heat the Clover flowers in one litre of water; bring to a near-simmer and stir intermittently for about fifteen minutes (keep a lid on the saucepan between stirs). Kill the heat, then stir in the honey until it has dissolved. Leave to cool, then strain the liquid through muslin into a fresh bowl. Squeeze in the Lemon juice, then chill the Lemonade in the fridge. Serve with slices of fresh Lemon, ice and a handful of fresh Clover flowers.

Black Forest Gateau

Recipe: Sarah Cook
Food styling: Val Barrett

Find the recipe >>>HERE<<<