On Monday I decided it was time I went out for a foraging walk. I hadn’t been on one for quite a while due to various reasons. It was a nice day, weatherwise so that made it even better.
I dusted off my walking boots and fleece and put my waterproof jacket and a few bags in my rucksack and off I went.
I went out with the intention of getting some fungi and anything else was going to be a bonus. As it turned out I found no fungi (none that were edible, that is) but did get a good haul of crabapples and some rosehips and hawthorns.
I have already made a sauce with the hawthorn berries. A bit like Chinese hoisin sauce, it’s well worth the effort it took to make it. Rich and fruity, with just a hint of star anise. I’m looking forward to using it in my next Chinese recipe.
I used this recipe and added 3 pieces of star anise to the mixture during the second boiling and then took it out prior to bottling.
http://www.greatbritishchefs.com/recipes/hawthorn-berry-recipes-foraging
The crabapples are in the process of being strained, after being cooked. I am going to use the juice for jelly and the pulp will be used to make crabapple cheese. The rosehips have gone in the freezer for the time being.
Mostly Dough Punching 