For me, foraging is not just about collecting ingredients, it’s escapism: a walk in the woods accompanied by my adored wolfdog, wicker basket in tow. This is my happy place. I often get asked where to start, and the answer is simple: start with the plants you already recognise. You’ll be pleasantly surprised to find how many edibles you are able to identify: daisies, dandelions, nettles, violets, berries, sorrel, wild alliums … the list is endless. Nettle pesto I have used nettles in soups, deep-fried, in pasta, in cakes and in breads. One of the simplest ways to use this plant, though, is to make pesto. Pick the freshest leaves, around the top 10cm, using gloves. To remove the sting, you just need to boil them for a minute. As with any foraged plant, avoid collecting near roads or polluted areas, and do not pick when in flower. Prep 10 min Cook 5 min Makes 250g 1 large handful young nettle leaves (about 10g) 40g pine nuts, toasted 3 garlic cloves, peeled 40g grated parmesan (vegan parmesan works well, too) 65ml extra-virgin olive oil Salt and pepper Bring some water to a boil in a small saucepan. Add the nettle leaves using tongs or rubber gloves, and boil for a minute. Drain and refresh under cold running water, then squeeze out as much liquid as you can using your hands (the sting has by now been removed), and set aside. Put the toasted pine nuts and nettle leaves in a mortar and pound together (alternatively, pulse a few times in a food processor). Add the garlic, cheese and oil, continue pounding until fully combined, then season to taste. Store in a sterilised jar, then cover with olive oil to form a seal. It should keep in the fridge for up to a week, or you can freeze for up to six months. UK readers: click to buy these ingredients from Ocado Dandelion ice-cream Dandelions are seen by some as weeds, but to me they radiate the essence of summer. Every part of the dandelion, from root to flower, is edible. It’s one of the plants with the longest season, too, from early spring to early October, but it flowers most profusely in May and June. This ice-cream is my favourite thing to make with dandelions; I love the gentle, floral taste. If you have an ice-cream maker, then pour in the custard and churn according to the manufacturer’s instructions. I have, however, provided the method for those without an ice-cream machine. Make sure to pick dandelions from grass that hasn’t been sprayed with pesticides, and pick only what you need, because they’re an important source of food for the bees, especially in early spring. Prep 10 min Infuse 30 min+ Cook 10 min Freeze 6 hr+ Makes 1 litre 360ml single cream 360ml double cream 60g dandelion petals, green leaves and stems removed, plus extra for decorating (optional) 175g honey or maple syrup Salt 6 egg yolks, beaten Put the single and double cream in a medium saucepan, add the dandelion petals, honey (or maple syrup) and a pinch of salt, and bring to a gentle simmer. Take off the heat and leave to cool and infuse for 30-40 minutes. Once cooled, pour the cream through a sieve into a bowl (to remove the flowers) and set aside. Put the egg yolks in a medium pan set over a low heat and slowly add the infused cream, whisking constantly. Keep whisking until the mixture thickens into a custard that coats the back of a wooden spoon. Pour into a container with a lid, leave to cool, then cover and freeze for two hours, until partly frozen. Remove from the freezer, whisk again with an electric whisk to break up the ice crystals, then refrigerate again for about four hours, until fully frozen. Serve decorated with fresh dandelion petals or the full flowers. UK readers: click to buy these ingredients from Ocado Blackberry and lavender clafoutis You could also try this with bilberries, which are traditionally picked on the last Sunday in July or the first Sunday in August (depending on where in the UK you are). Prep 25 min Infuse 30 min Cook 40 min Serves 4 100ml double cream 100ml semi-skimmed milk 2 tbsp dried lavender buds 75g caster sugar Zest of 1 large lemon 300g blackberries 2 large eggs 50g plain flour 1 heaped tbsp salted butter, melted 1 tsp vanilla extract Icing sugar, for dusting Put the cream and milk in a small saucepan, add the lavender and bring to a gentle simmer. Take off the heat and set aside to infuse for 30 minutes – the longer you leave it, the stronger the lavender flavour will be. Sieve to remove the lavender buds, squeezing the buds to remove all the liquids, and set aside. Heat the oven to 180C (160C fan)/350F/gas 4 and grease a 24cm pie or ovenproof dish. Mix one tablespoon of the sugar with the grated lemon, and toss with the berries to coat. Pour the berries into the greased dish, arranging them in a single layer. Mix the rest of the sugar with the eggs, flour, melted butter, vanilla and infused milk, until fully combined. Pour over the fruit, then bake for 35-40 minutes, until set and golden. Dust generously with icing sugar and serve warm with honey, maple syrup or ice-cream. UK readers: click to buy these ingredients from Ocado