Hunt & Forage

Weekends are for experimental baking.

I gathered some hogweed seeds a couple of weeks ago and left them to dry out on a sunny windowsill. They have a slightly spicy, tongue-tingling flavour which is reminiscent of cardamom, so I’ll often just use them in its place.

So here we have…
Toasted Milk Powder & Rye Cookies, & Brown Sugar & Cacao Nib Shortbread, both with a teaspoon or thereabouts of ground hogweed seeds, which I shall rigorously test alongside a pot of tea this afternoon.

Happy Birthday ! 🥳 It’s been such a pleasure to bake for you over the last year.

To celebrate, I’ve made a rhubarb sponge filled with lemon & rhubarb curd and smothered in elderflower buttercream.

Self Heal (Prunella Vulgaris)

All this rain has really made the Self Heal pop! You might find these tiny purple flowers growing in your lawn alongside clover.

Also known as Heal All, its fantastic plant which contains vitamins A, B, C & K, has anti-viral, anti-bacterial and anti-inflammatory qualities.

Add 3 or 4 flower heads and stems, fresh or dried, to a cup of boiling water and steep for a few minutes. Perfect for when you’re full of cold!

Despite the rather British weather, had a fabulous day at RHS Hampton Court yesterday. Lots of inspiration for herbal tea recipes, edible wildflowers and beautiful floral tea gardens.

Just typical that most of my peonies bloomed while I was on holiday and were finished by the time I got back! I did manage to save enough petals to make a peony syrup though. Can’t get over the colour!

Had a fantastic day yesterday at ’s Mini Retreat. I served a light lunch to accompany the pilates session, sound bath and walk around the grounds of Hatfield House.

• Asparagus & Wild Garlic Pesto Quiche
• Broad Bean & Goat’s Cheese Quiche
• Vegan GF Pepper & Spring Onion Tart
• Mushroom & Herb Rolls
• Carrot & Apple Cake
• Vegan GF Pistachio & Rose Polenta Cake

Venison Scotch Eggs.

Eggs from our own free-range hens, encased in locally-sourced venison with a crispy panko coating.

Rhubarb & Custard Cake.

Without a doubt, the most popular cake I bake. When my brother, our resident horticulturalist, tells me the forced rhubarb is ready, I feel a bit nervous knowing that I’m going to be making a LOT of Rhubarb & Custard cakes!

There are limitations to a free webshop; it’s set to ‘order by Wednesday for a Saturday collection’ because the alternative is nationwide delivery, 7 days a week (which I don’t fancy much!) so please drop me a message to check availability/if you’d like to arrange local delivery.

A Rhubarb Crumble Cake for my Mum. Hunt & Forage couldn’t exist without her support 💐

Bay, Black Cardamom & Brown Butter Blondies.

Sounds a little strange, but trust me on this, they’re sensational! Smoky, nutty and spicy, while still being delightfully chewy and sweet. These are a game-changer if, like me, you usually find blondies too sickly.

Tempted?

Beef & Horseradish Sausage Rolls.

Garlic Mustard (Alliaria Petiolata)

A biennial plant, which grows low to the ground (like this) in its first year, then springs up to a metre tall, decorated with small white flowers in its second year.

You might be able to guess how it tastes from its name; nature’s way of deterring pests, however humans just so happen to love peppery/oniony/mustardy flavours. This is one of my favourite additions to foraged salads and pestos.

I’ve gone a bit Scottish this week in honour of a certain poet.

Find Dundee Cake from Friday & Haggis, Neeps & Tatties Pies now.

Quiches & pies are back !

This week:
•Mushroom, Shallot & Comté Quiche
•Hungarian Lentil & Vegetable Pies
•Minced Beef & Roasted Shallot Pies

Chai-Spiced Parsnip Cake.

Chai latte is my go-to hot drink for a chilly day. Chai, like most recipes, has innumerable variations, with spices used in differing quantities. I once heard it described as ‘tea soup’, whereby ingredients are added until you’re happy with the flavour. I use a blend of cinnamon, ginger, all spice, cloves, cardamom & nutmeg, which smells absolutely divine.

If you’re not sold on the idea of parsnip cake, it’s very similar to carrot cake, as opposed to a roast dinner.

Apple, Honey & Cinnamon Cake.

Moist, honey-infused sponge, chunks of British apple & a hint of cinnamon, topped with honey-glazed apple slices.

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A clump of wild onion proudly emerging from a mass of fallen leaves. So prominent; only a few feet from a well-trodden footpath, yet I wonder how many people didn’t see it. NB I did not forage from this prime dog wee spot!

Almond & Marmalade Shortbread

A ribbon of bitter orange marmalade perfectly cuts through the sweetness of the delicate almond crumb.

Happy New Year!

While I don’t really believe that anything has changed since yesterday, I did tell myself that I’d come back to work today after a grand total of nine weeks of rest and recovery.

You’ll find one of my scrummy seasonal cakes at Four Rivers in Birch Green this weekend, and pies and quiches at French & Day in Ware in a few week’s time, after their post-Christmas break. It’s unlikely that we’ll be able to attend any markets this year with two new babies in the family, but I will continue baking to order, and you can now collect from Hertford as well as High Cross.

Merry Christmas one and all!

I’ve been having serious pie-making withdrawal symptoms! There was only one thing for it: cram an entire Christmas dinner into a shortcrust pie. Was this a stroke of genius or did I completely ruin Christmas Day? Was the layer of pan-fried Brussels sprouts a step too far?

Thankfully, it was a roaring success, which is lucky because we’re probably going to be eating it for the next three nights! 😂

Apple Crumble Cake.

Chunks of homegrown cooking apple baked into sponge cake, topped with caramelised dessert apple and a generous sprinkling of buttery crumble. Surely the epitome of autumnal baking. 🍁🍂🧤🧣

Attempting to get back into the swing of baking; especially tricky with a newborn as they somehow sense that you’re either covered in butter, or have less than a minute left on the timer when they are suddenly desperately hungry! 🙈

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If you wondered where I’d disappeared to, I’m just taking a bit of a break while I work out how to look after a toddler AND a newborn (parenting hacks welcome!)

I’m glad I had the foresight to make some parkin a couple of weeks ago. Unlike most cakes, which get gobbled down immediately, this one improves with age, becoming delightfully moist and sticky. Traditionally served on bonfire night, the addition of black treacle and ginger give a delicious autumnal warmth.

Plum & Ginger Cake

The plums have been an absolute joy this year. While I confess that most were picked and immediately devoured, I did manage to save a few for some divine Plum & Ginger Cakes. The cake itself warm and spicy from stem ginger, topped with luscious plums and drizzled with sticky ginger syrup.

How are you finding blackberrying this year? There seems to be the full range of small, green and not-even-thinking-about-ripening, all the way through to mushy, over-ripe and covered in wasps. Instead of a basket laden with juicy berries for jam-making, I came home with just enough for one cake!
If you missed my story earlier this week, I did manage to find enough berries to make a scrumptious Blackberry Bakewell for .

Cheeseboard Cheesecake

Cream cheese, ricotta, goat’s cheese, brie & creamy blue cheese on a buttery oat biscuit base, dotted with quince jelly, topped with honey-roasted grapes & drizzled with the roasting juices. I dreaded dropping this off this morning as it’s so indulgently sticky & crumbly! Maybe it will all be gone before Mr Day sees how much mess I’ve made on the counter! 😂🤞🏼

Such a privilege to wander outside and find so many berries:

Blueberries
Wild Strawberries
Brambles (Blackberries)
Raspberries

Good morning!
I’ve baked lots of lovely things and delivered them to in Birch Green. Do pop in if you get the chance!

• Mocha Brownies
• Churros Blondies
• Blueberry Streusel Muffins
• Banana, Honey & Chai Spiced Muffins
• Cherry & Pistachio Flapjack (vg, gf)
• Salted Honey & Tahini Cookies
• Earl Grey & Lavender Cookies (vg)
• Cinnamon Pretzels
• Brie & Rosemary Stuffed Pretzels
• Camembert & Caramelised Onion Turnovers
• Prosciutto & Mozzarella Turnovers
• Cheese & Marmite Muffins

Lavender & Earl Grey Cookies.

A delicate blend of citrusy bergamot and fragrant lavender flowers in a pillowy-soft cookie. Surprisingly, the recipe is dairy and egg-free so those with intolerances or dietary requirements need not miss out.

Find them coffee shop in Birch Green this weekend, for a limited time.

Makes me feel so proud. Three generations: father, two sons & grandson (plus daughter for photographs, & four dogs for company!)

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We’re not at Ware Farmers’ Market today- sorry! As we build up to the busiest period in the farming calendar there’s lots to be getting on with!

If you’re missing your H&F fix, you need only wait until Tuesday when pies and quiches are delivered to , and cookies and cakes delivered to . You can also contact us here if you’d like to order something directly.

Busy bumblebees enjoying the flowering wild marjoram.