The Yukon RiverTake a visual journey with Jason down the iconic Yukon RiverJason18 April 202019 April 2020
Croatia – The Badger to Bear UpgradeTracking European Brown Bear in the Croatian wildernessJason2 May 201915 April 2020
Bushcraft and canoeing in Sweden with Woodland WaysA blend of traditional bushcraft skillsJason6 April 201615 April 2020
Urban Bushcraft – Friction Fire ExperimentsChallenging yourself to bettermentJason11 April 201914 April 2020
Bushcraft Torches and Lanterns Part 3 – Pinch pots and WicksPart of a 4 part seriesJason8 March 201714 April 2020
Three Months of Total Immersion Into BushcraftBushcraft & Survival Skills magazine competition winnerJason13 November 201414 April 2020
Observations from South AfricaAn emotive story of Continuous Professional Development Jason16 December 201414 April 2020
Wild Garlic Pesto Recipe Spring has arrived and with it our Spring Foraging Courses. It’s a wonderful time of year to blow off the winter cobwebs and get outside to soak up the life that is bursting forth at every level. The only thing better is to bring the taste of spring home to the dinner table so with that in mind here’s one of our favourites to share… wild garlic pesto. In some damp shady woods where you know Bluebells to grow you could find the ground covered in a dense carpet of the lush green leaves of Wild Garlic or Ramsoms, Allium ursinum. Appearing early to mid March till the beginning of June there is every chance that you will have smelt the Wild Garlic before you see it and when you do you are looking for bright green, broad, spear shaped leaves growing in clumps on the woodland floor. The leaves can have a resemblance to the poisonous Lilly-of-the-valley and a sure method of identifying Wild Garlic is to crush a leaf between your fingers and the unmistakable smell of garlic will confirm its identity. Remember 100% identification at all times when foraging – unsure, then don’t pick. Unlike the domestic garlic bulb, Wild Garlic is harvested from the stem up with the stem, leaves and flowers all being edible. The young leaves are the strongest tasting and the flavour slowly decreases as the leaves get larger and the flowers have a very delicate flavour. Ingredients: 250g Wild Garlic (Washed) 100g finely crushed walnuts 150g grated Parmesan cheese Juice of 1 lemon Olive oil to mix Salt and Pepper to taste Method: Whiz in a processor or crush the Wild Garlic in a pestle and mortar to a coarse paste and gradually add Olive oil to loosen the mix and it turns to a light green colour. Blend the Wild Garlic leaves with Olive Oil Add the finely crushed Walnuts and grated Parmesan cheese and mix together adding more Olive oil till a silky texture is reached. Mixing the ingredients Add Salt and Pepper to taste and add lemon juice to give a little zing if required. Wild Garlic Pesto ready to go The Olive oil will preserve your Pesto and it will last for several months in the fridge, but I warn you, you will find all sorts of things that require a touch of “Wild Garlic Pesto”. It really is as simple as that so have a go and bring a taste of spring to the kitchen.
