Shakira Jelly (Rosehips Don't Lie)

Shakira Jelly

It's nearing the end of my foraging season, but I happened upon some of my favourite rosehips whilst out walking at the weekend so I felt it would be rude not to pick some.

Rosehips come in various shapes and sizes, but my favourites are the hips from the Scotch Burnet Rose. These hips look black and are spherical, unlike the torpedo-shaped hips of the Dog/Wild Rose. Scotch Burnets make a beautiful deep-purple jelly, so that's what I used them for today.

Scotch Burnet Rosehips

I picked 4 apples from a local, wild tree, so I'm not sure what type they are - maybe an apple expert will happen upon this blog and inform me.

Unidentified Foraged Apples

Shakira Jelly

Ingredients:

• 250g rosehips (one small sandwich bag full)
• 4 small apples (crab apples work well, too)
• Jam sugar
• Water

Method:

• Wash apples and rosehips separately

• Put rosehips in a pan and cover with water.

• Bring to the boil and simmer for 40mins, topping up with water if necessary.

• Chop apples and add to rosehips.

• Cover with water, bring to the boil and simmer for 15mins.

• Strain overnight in a jelly bag/muslin/a clean dish towel.

• Measure strained liquid and add 1g jam sugar for every 1ml of liquid (I used 350g sugar to 425ml juice, as I like my jelly quite tart)

• Bring to a rolling boil and check for a set using the wrinkle test (put a plate in the fridge and put a spoonful of jelly on the cold plate - after a minute, push the jelly with a finger. If it wrinkles, it's set. If it doesn't, keep boiling until it does).

• Pour into sterilised jars.

• Enjoy, once it cools. 

This may be my last post of the season, but that won't stop me looking. Until we meet again, Good Foraging xx

The world has gone nuts (Hazelnut and Dark Chocolate cookies)

Hazelnuts - foraged in Methil, Fife

 This weekend has been another tragic time for humanity. Innocent people gunned down by people fuelled with hate and misguided justice. The world has truly gone nuts.

Today, I've been making cookies - as per a request on facebook. The recipe was posted on Nigella's community forum, by SeaSkyCakeKids, and I've only made some minor changes.

Hazelnut and Chocolate Chunk Cookies

Ingredients:

• 200g hazelnuts
• 150g salted butter
• 75g caster sugar
• 75g dark brown muscovado sugar
• 1 egg
• 1/4 teaspoon vanilla paste
• 150g plain flour
• 1 tsp bicarbonate of soda
• 150g dark chocolate, roughly chopped

Method:

• Toast the hazelnuts in a dry frying pan on a medium heat. Let them cool.
• Blitz half of the toasted hazelnuts in a food processor (I used a coffee grinder).
• Remove the skins from the remaining hazelnuts by rubbing a handful at a time between your hands or a dry towel.
• Roughly chop the skinned hazelnuts.
• Cream the butter and sugars together until soft and coffee-coloured.
• Beat in the egg and vanilla essence.
• Sift in the flour, bicarbonate of soda, salt and ground hazelnuts and combine to form a soft dough.
• Mix in the chopped hazelnuts and chocolate chunks.
• Tip the dough onto a wide, long sheet of clingfilm and form it into a log shape, wrapping as you go. Once the log is completely wrapped, pop it in the freezer for 2 hours+.
• When ready to serve, preheat the oven to 180°C (160°C fan). Take the log out of the freezer and set it on a chopping board for 5 minutes – just enough time to make it possible for a knife to be pushed through it but not so long that the whole log defrosts unless you are making the full batch at once.
• Carefully, because the dough will be very stiff, and with a thick, sharp knife, cut 1cm slices from the log and lay them on a non-stick or lined baking sheet. Leave plenty of space between the cookies as they will spread in the oven.
  

Cookies ready to be baked

• Bake for 8 to 10 minutes. The cookies are done when the edges are just – and no more – starting to darken and the centre still looks soft. Leave the cookies on the hot tray for another 5 minutes and then slide a palette knife under them and move them onto a cooling rack.
  
  

  

  Hazelnut and Dark Chocolate Chunk Cookies

I hope they taste as good as they look/smell.

Next time, I'll be making a chestnut-based recipe. Until then, good foraging!

Juniper and Elderberry Lamb Stew

Autumn is upon us, in Scotland, so it's time to empty the freezer to make way for hearty soups and stews.

I know that lamb isn't a seasonal dish in Autumn, but I bought 1kg of lamb in the Spring (it was £2 and I can't resist a bargain). It's been sitting in the freezer, waiting for today. I think this stew would be enhanced by using some type of game meat.

The other ingredients I'm using are:

A locally-produced Elderberry wine
Juniper berries, which I foraged in Aviemore and dried.
Redcurrant Jelly, which I made from foraged redcurrants on a previous excursion.

This recipe is a true "makey-uppy" because I'm just using what I have in my cupboards/freezer.

Juniper and Elderberry Lamb Stew

Ingredients

1kg lamb, diced (I used lamb steaks)
4 carrots
2 onions
3 heaped tablespoons of flour
1 tbsp redcurrant jelly
500ml Elderberry wine
1 tbsp juniper berries, crushed
Oil
Salt
Pepper

Method

Preheat oven to 150°C
Soften carrots and onion in a pan with oil.
Remove and reserve once softened.
Mix lamb with flour, juniper berries, salt and pepper.
Brown lamb in the same pan used for carrots/onions. (I did this in batches)
Remove lamb and deglaze pan with a little of the wine.
Return lamb, carrots and onions to the pan and add the rest of the wine.
Bring to the boil and then place in preheated oven.
Cook for 1hr and then add redcurrant jelly.
Cook for another 1-1 1/2 hours, or until lamb is tender
Check for seasoning
Enjoy.

UPDATE: This was delicious! Definitely one for the cookbook.

Bramble and Apple Strudel (Virgin Strudel)

Low-mileage Fruit

October is upon us and that means that my driving is rather more erratic than usual, as I swerve to investigate apple trees.

In the spring, I made a mental note of the locations of apple blossom and went back to check them last month. I was rewarded with some beautiful wild cooking apples. And what better to pair with them than Brambles (Blackberries to non-Scots).

I am very proud to say that both the apples and the brambles came from patches within 10 minutes walk of my house, so probably the lowest mileage of any foraged fruits I've ever used.

I made an apple and bramble strudel. This was my first ever attempt at making a Strudel, hence the Virginal aspect of the name. My name was also once misheard as Virgin Strudel, so it seemed particularly appropriate.

I used this recipe, although I found the dough very wet and added about 100g of flour whilst kneading it.

Another word of warning would be not to fold the ends of the pastry over the top, as this means the pastry underneath will be undercooked (if you'll pardon the pun).

I ate too much raw pastry while making this, so I don't think I'll be able to sample the cooked product until tomorrow. It does, however, smell delicious.

Blaeberry Bites

Blaeberries

Once again, the sun has been shining on Scotland. We've also had plenty of rain, as we always do. This combination makes for some wonderfully juicy Blaeberries and an excuse to blog.

Coming from part-Yorkshire stock, I grew up calling these Bilberries, but I now usually use the Scottish term. Around the UK these are called many different things, including Wortleberry and Whinberry. Whatever you call them, they are delicious - and here they are plentiful.

In a previous blog, I made a Blaeberry Pie, which is also worth checking out. This time I decided to make some bite-size Blaeberry snacks, so that I could share them with my colleagues.

This recipe comes from Smitten Kitchen and I haven't changed it, other than using Blaeberries instead of Blueberries.

Blaeberry Bites

Ingredients

• 4 cups Blaeberries
• Zest of 1 lemon
• Juice of 1 lemon
• 4 tsp cornflour
• 3 cups plain flour
• 1 tsp baking powder
• 1/4 teaspoon salt
• 225g cold, unsalted butter
• 1 egg
• 1 and a half cups of sugar

Method

• Preheat oven to 190°C
• Mix together the lemon zest, salt, 1 cup of sugar, flour, butter and egg to make a flaky dough.
• Press half of this mixture into a baking tin or casserole dish
• Mix blaeberries with remaining sugar, lemon juice and cornflour
• Spoon blaeberry mixture over the dough in the tin/dish
• Top with crumbled pieces of the pastry
• Bake for 45 mins or until golden brown on top
• Allow to cool in fridge overnight
• Slice into sections and keep refrigerated until you eat them (not for long, I'd imagine)

Until we meet again (hopefully soon) - Good Foraging! Xx

Baked Blaeberry Crumble - ripe and ready for slicing

Wild Raspberry Sorbet

Yesterday I went for a 3-hour forage in Dean Plantation, outside Dunfermline. The plan was to look for Porcini, but there were so many Raspberries that I felt I had to pick some.

Raspberry Sorbet

I realise that my posts have become more cooking-focused, so I thought I'd remedy that by adding a few mushroom tips today. 

We are currently in Chanterelle season, with a few Porcini and others starting to show. Porcini, aka Boletus Edulis, are part of the Bolete family of mushrooms. These are identifiable by their lack of gills (the brown bits under the cap of cultivated Portobello and button mushrooms). Boletes have pores - think the holes in a sponge or the bubbles in an Aero. There are many types of Bolete in the UK, and the majority of them are edible - just stay away from any specimens with pink or red pores.

On my walk, I also spotted some Shaggy Parasols (pictured). These are a good, firm mushroom and are often cooked in breadcrumbs/batter and served with a dip. The green plant that looks like clover is also edible, it's called Wood Sorrel. It contains a chemical called Oxalic Acid (also found in Rhubarb leaves) and this plant should not be eaten in large quantities.

Shaggy Parasol Mushroom and Wood Sorrel

And now for the recipe. I'm hoping to pick some Salmonberries this month and as I'm not a fan of ice-cream, I plan to make a sorbet. This recipe is my trial run.

Raspberry Sorbet

Ingredients:

• 500g raspberries
• 1 and a half cups of sugar
• 1 cup of water
• 1 tsp vanilla extract
• Juice of 1 lemon

Method:

• Squash raspberries through a sieve to extract the juice and remove the seeds.
• Add all other ingredients to the raspberry juice.
• If using an ice-cream machine, add mixture to machine and follow the manufacturer's instructions. If you don't have a machine, then put mixture in a container and put it in the freezer. Remove every two hours (about 2-3 times) and mix with a fork to break down ice-crystals.
• Serve once slushy or freeze for later use.
• Yummy!

Hopefully my next post will be Salmonberry Sorbet. Until then, Good Foraging xx

Cherry No-Bakewells

Last week I wrote that I might make a Blaeberry recipe this week, but something else appeared which grabbed my attention.

I took my car into the local garage in Kirkcaldy and on the walk back to pick it up, I found a Cherry tree with beautiful ripe cherries hanging from it. How could I pass that opportunity by!

I have previously made Bakewell Tarts with Wild Strawberries, but I wanted to try something new. Facebook helped me to make my decision: several people have been raving about the new Nakd Bakewell bars, so I decided to make my own.

The recipe is from The Kitchen Shed and I haven't changed it.

I picked 750g of cherries (weighed with stones) and they dehydrated to 120g, although I over-dried them by mistake.

I don't have a food processor (it's on my wishlist for payday), so I used my coffee grinder to chop the nuts and cherries. I chopped the dates with a knife.

Cherry No-Bakewells

Ingredients:

90g dried cherries
150g cashews
6 Medjool dates

Method:

• Chop all ingredients finely and mix together thoroughly
• Press mixture firmly into a container
• Refridgerate for 2 hours+ (I left them overnight)
• Tip out the hardened mixture and cut into 8 sections
• Eat

These tasted delicious! However, I didn't think they tasted like Bakewell Tarts. If I were to make the recipe again, I would substitute ground almonds for some (if not all) of the cashews.

While I was making this recipe, I realised that I could have made a Black Forest Gateau. Never fear, I shall revisit the tree and aim to make a gateau next week. Until we meet again, Good Foraging!

Mini Mushroom Cheesecake Calzone: Sweet Chanterelle Ravioli

Mini Mushroom Cheesecake Calzone in the oven

It's been a mixed week, here in Fife. We've had sun, rain and hail - sometimes all in one day. I have to say that whenever it rains, I just smile and think *that'll make the mushrooms grow*.

This week I found a new Chanterelle patch, less than 20mins walk from my front door. I revisited the patch yesterday and started thinking about what I could make with my haul.

In my last blog I mentioned my dislike for the texture of mushrooms, but I don't think that's the full story. I love finding and picking Chanterelles and my favourite thing about them is their sweet, fruity smell. I think I get confused when I then pair them with garlic, eggs, or other savoury flavours. I want to taste the fruitiness! So, here is my attempt to bring that flavour out:

Mini Mushroom Cheesecake Calzone

Candying Chanterelles with Long Pepper

Candied Chanterelles

Ingredients:

2 cups Chanterelles
1 cup water
1 cup sugar
1 Long Pepper (Long Pepper is spice which tastes like a blend of cinnamon and black pepper. Raw Chanterelles have a peppery taste, so I thought that Long Pepper would be the perfect accompanying flavour)

Method:

Dice Chanterelles and add all ingredients to a saucepan
Bring to the boil, turning the Chanterelles to ensure they are coated in the syrup
Reduce heat and simmer for 10mins
Leave to cool
Remove Chanterelles with a slotted spoon
Place in oven on lowest setting to dehydrate (I used my trusty dehydrator)
Reserve syrup for dough recipe

Sweet Pasta Dough

Sweet Pasta Dough

Ingredients:
300g 00 Flour
2 whole eggs
1 egg yolk
4 tbsp Chanterelle syrup

Method:
Place flour in a bowl and make a well in the centre
Add eggs, yolk and syrup and mix in flour gradually with a fork
Work together into a dough
Tip out onto a floured surface and knead for 10mins
Wrap in clingfilm and place in fridge for 30mins+
Roll out with pasta machine or rolling pin until translucent
Cut out circles (approx 3-4" in diameter)

Cheesecake Filling

Ingredients:

400g soft cheese (I used Philadelphia, but I think that Mascarpone would be delicious here)
100g caster sugar
100ml double cream
Grated zest of 2 lemons
Candied Chanterelles

Method:

Whisk together the cheese, cream, sugar, lemon zest until thick and creamy.
Add candied Chanterelles and mix thoroughly.

Calzone

These are really sweet ravioli, but I love Calzone and that is what I was thinking of when I made this recipe. Sweet, sweet Calzone.

Method:

Preheat oven to 180°C
Line baking trays with greaseproof paper
Place 1 tsp of filling onto each circle of dough
Fold in half to make little ravioli/calzone/pasties/parcels
Use a fork to seal the edges
Glaze with beaten egg
Place on trays, leaving at least 1" between each calzone
Bake one tray at a time, for 10 mins, or until golden brown
Allow to cool on a rack (again, I used my dehydrator - switched off)

Serve with fruit/cream of your choice.

I will be sampling these tonight and will post an update afterwards.

Calzone chilling

Girolle out the pasta: Chanterelle Tagliatelle

My favourite foraging season is finally here - it's time for Chanterelles! There is nothing more exciting (for me), than walking through woods and spotting the orangey-yellow glint of a Chanterelle in the undergrowth.

I have found a few Chanterelles in woods near Kincardine, but I still like to make my annual pilgrimage to the East Neuk, to pick Chanterelles in Tentsmuir Forest.

As ever, before you pick and eat any wild food, please make sure that you have identified it correctly. I wasted many hours last year in a debate with a 'forager' on twitter, who was celebrating a giant haul of Chanterelles. What he had actually picked were False Chanterelles.

Falsies - or False Friends, as my mum calls them - aren't poisonous, but they neither smell nor taste like the true Chanterelle. Chanterelles smell like apricots and I have previously found them just by sniffing the air and following the scent.

There are many poisonous (often fatally) mushrooms in the UK, so please take care, check and double-check identifying features. If you are in any doubt, then do not eat what you find.

A fact that makes many of my friends laugh, is that I'm not particularly fond of eating mushrooms, despite my joy of foraging them. I do like the flavour of mushrooms, but I'm not keen on the texture. To remedy this, I decided to employ a technique from my last blog post and to use powdered Chanterelles in my recipe:

Chanterelle Tagliatelle

Ingredients

350g fresh Chanterelle - dried and powdered (I use a dehydrator and a coffee grinder) - this produced 30g of powder.
170g '00' Flour
2 eggs

Method

Mix together Chanterelle powder and flour in a bowl
Tip mixture onto a clean surface, make into a mound and make a well in the centre
Crack the eggs into the well and mix with a fork
Gradually mix in the flour until you have a sticky dough
Knead thoroughly for 10mins
Wrap dough in cling film and refridgerate for 1hr+
Work dough through pasta machine or roll out by hand until it is paper-thin
Fold and cut into strips or feed through tagliatelle attachment on pasta machine
Boil in salted water for 3-4mins (al dente)
Serve

I served this with a simple cheese sauce (parmesan and mozzarella mixed with a roux base and milk).

I loved the colour of this pasta and it tasted superb! I will definitely use this technique again, come Porcini season.

Until I write again, Happy Foraging! Xx

WimblEton Tidy: Wild Strawberry and Elderflower Pavlova

I had hoped to make something with gooseberries this weekend, but after finding a grand total of 1 gooseberry yesterday, I was forced to look elsewhere for my ingredients.

Wild Strawberries are now coming into season, so I decided to play around with the Wimbledon classic "strawberries and cream" and make a tennis-inspired, reconstructed Eton Mess. This seemed all the more appropriate, as I picked the strawberries in Andy Murray's hometown of Dunblane.

Wild Strawberries have a surprising depth of taste, despite their diminutive size and I wanted to make the most of that flavour. I thought that this might work best if I dried and powdered the strawberries and used them as a flavouring for the meringue.

I use a dehydrator when I dry my foraged foods, though you can do this in your oven at its lowest setting. Once the strawberries (about 2 good handfuls) were dried, I used my coffee grinder (I only use this for spices - not for coffee) to blitz them into a powder.

Wild Strawberry Meringue - adapted from my mum's pavlova recipe, hence the imperial measurements.

3 egg whites
1oz Powdered wild strawberries
5oz caster sugar
1/2 teaspoon vanilla essence
2 level tsps cornflour
1 tsp vinegar

Whisk egg whites, vinegar and vanilla to a very stiff consistency - so you can tip bowl and they'll not move.

Whisk in most of sugar, 1/3 at a time (leaving a small amount for next step), whisking to a stiff consistency after each addition.

Fold in remaining sugar and cornflour ingredients.

Thw result should be very firm, but soft enough to work. Too much whisking and it will lose bulk.

Pile up in a circle on an oiled piece of greaseproof paper on a baking tray.

Shape to form a hollow in the middle.

Bake at 140C for 1 hour.

Switch off oven and leave in oven for half hour. The meringue should be crisp, very pale brown in colour and soft inside.

Peel off paper very carefully, the meringue is fragile and may break apart at this point.

Elderflower Cream Topping

300ml Double Cream
2 heaped Tablespoons Icing Sugar
3 Tablespoons Elderflower Cordial

Whisk all together into soft peaks.

Spread cream topping on top of meringue.

Enjoy the sugar rush and until next time, Happy Foraging x

Bloomin' Cheesecake: Elderflower and Rose

I planned to make an elderflower and wild strawberry cheesecake, but the wild strawberries were not quite ripe, so I decided to try a rose petal topping, instead. The elderflower cordial and rose petal syrup (before you add the gelatine) can be made in advance, and can also be bought pre-prepared.

Elderflower

Rosa Rugosa

Wild/Dog Rose

Yesterday I posted on facebook that I would deliver said cheesecake to my friends. This was a rookie mistake, as I hadn't made the cheesecake at that point. The result was more of a soup than a cheesecake, so I tried again. This is the second result:

Elderflower & Wild Rose Cheesecake

Elderflower & Wild Rose Cheesecake

Base

225g oat biscuits - I used Hobnobs
100g butter
1 1/2 Tablespoons of sugar

Method:

Melt butter
Crush or blend biscuits
Mix together thoroughly
Spread firmly into base of a loose-bottomed cake tin
Place in fridge for 30mins-1hr, until set

Filling

400g cream cheese
4 Tablespoons of Elderflower Cordial

Method:

Beat or whisk together until you have a firm cream consistency.
Spread over the chilled base and smooth out with a spatula or knife.
Place in freezer for 2 hours then apply topping.

Topping

Rose syrup recipe adapted from Nithas Kitchen

1 1/2 cups of rose petals (I used mainly Wild Dog Rose, but added 4 Rosa Rugosa blooms to add a deeper flavour and colour)
1 cup sugar
1 1/4 cup water
1 tsp lemon juice
Pinch of salt
3 sheets of Gelatine (I use 1 sheet per 100ml of liquid, but added extra here to ensure a firm topping)

Method:

Boil water and add petals, sugar, lemon juice and salt.
Continue to boil until liquid reduces to a light syrup consistency (about 1 cup)
Cut gelatine into small pieces and add 4 tablespoons of the syrup
Leave for 10mins
Heat gelatine/syrup mixture over a pan of hot water for 5mins
Mix gelatine with rest of syrup and allow to cool a little
Spoon topping over set cheesecake
Allow to set in fridge (approx 2 hours)
Eat.

Next week I'm heading up North for a bit of camping, so hope to be able to post a blog with some foraged, Highland ingredients. Until then, Happy Foraging! X

Rustic Wild Garlic Pesto

It's another beautiful day here in Perthshire, so the pup and I went for a walk around the Birks of Aberfeldy. We were greeted on the walk by the pungent aroma of Wild Garlic. Cue a new recipe - Wild Garlic Pesto.

As with many wild foods, there are some poisonous lookalikes - Lily of the Valley, for example. Wild garlic can be identified by its starburst-esque white flowers and the aroma of garlic. Please make sure you identify it correctly, before you eat it.

As I'm camping, I'm using my gran's system of measurement of "just enough so it looks right" - I never will know how she made pancakes. Also, I don't have a battery-operated food processor, so I used my peg mallet and a plastic bag to crush my nuts.

Wild Garlic Pesto and Chicken sandwiches

Ingredients:
A handful of Wild Garlic leaves
2 tablespoons of grated Parmesan
A squeeze of lemon juice
A handful of Cashew Nuts
Approx 50ml Toasted Sesame Oil
Salt
Pepper
Bread

Method:
Chop the garlic leaves
Crush the nuts
Mix together with parmesan
Add oil a little at a time and blend together
Add lemon juice
Season to taste

I wanted a chunky, spreadable pesto, but you could add more oil and use a food processor to get a finer paste.

I'm presuming you know how to cook chicken, so do that.

Eat chicken and pesto in a sandwich.

Yum! And until next time, Happy Foraging! X

Sweet Cicely Chicken

Last night I went to bed feeling sad that the weather was thwarting my weekend camping plans. Then I woke up this morning to a completely new forecast - it would appear that the sun is shining on me, after all. So I packed the tent and the pup and headed North.

I found a beautiful wee spot on the banks of the River Tay, just South of Pitlochry. The best bit about this spot? It is surrounded by Sweet Cicely!

Sweet Cicely does look very similar to a few other plants, and significantly similar to deadly Hemlock, so please ensure you know what you are picking before you eat it. Sweet Cicely smells like aniseed, so one way of identifying it is to rub the leaves between your fingers and then smell them. If it doesn't smell like aniseed, then it isn't Sweet Cicely.

Today I cooked with the leaves, but later in the season you can also eat the green seeds - they add a sweetness, so are often used as a sugar subsitute. The roots are also edible and can be prepared in dishes as a substitute for Fennel.

Campfire Sweet Cicely and Chicken

Ingredients:
Oil
2 chicken breasts - diced
150ml creme fraiche
1 red onion - finely chopped
Small handful of Sweet Cicely leaves
Salt
Pepper

Method:
Cook onion in oil until softened
Brown chicken with onions
Add Sweet Cicely and allow to wilt
Add creme fraiche and stir well to combine all ingredients
Cook until chicken is cooked through (about 5mins)
Season and serve

I have to say that this meal was absolutely delicious and will be added to my go-to recipes for camping. I'm off to enjoy the sun, now. Until next time - Happy Foraging! X

St. George's Stroganoff

Today, as I parked my car at work, a few twinkles of white caught my eye, so I went to explore...

There, snuggled and huddled together in the undergrowth, were a family of St. George's mushrooms. The first mushrooms of my 2015 season and what an excellent start to the day!

St George's Mushrooms are so-named because they arrive around St George's Day (23rd April), although I've only ever seen them towards the end of May.

I am still wary about picking gilled mushrooms, because there are many poisonous wild varieties. Gilled mushrooms are the most similar to cultivated mushrooms and are very different (aesthetically) from Chanterelle (vein-like gills), Boletes (pored) and Hedgehogs (toothed).

I had hoped to get out camping this weekend, but the wind is picking up and thunderstorms are forecast. Instead, I got out my campstove and made Mushroom Stroganoff on my patio. At least it was outdoors!

I've enjoyed watching Spring growing around me, and am delighted to see Sweet Cicely appearing, now. I can sense a Sweet Cicely Chicken (perhaps even Chicken-of-the-Woods) concoction on the horizon. Until we meet again, Happy Foraging x