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Three of the best foraged recipes from Mark Hix
we have a wild food night at my pub, The Fox Inn, with forager John Wright, to improve people’s knowledge and enthusiasm.The sweetness of the scallops works really well with the earthiness of the black pudding. Peter Gott of Sillfield Farm in Cumbria has been making black pudding for me for 15 years or so in the style of a soft, Spanish morcilla. A lot of commercial black puddings can be quite dense and flavourless, but you can buy Peter’s at Shellseekers in London’s Borough Market or alternatively you could use cooking chorizo or even haggis.
