​During the shortening daylight hours as the leaves fall from the trees you could be harvesting the second flurry of delights like Wall Pennywort (Umbilicus Rupestris) or the delicious but not aptly named Hairy Bittercress (Cardamine Hirsute). Pennywort is fresh and crunchy with hints of beansprout and refreshing cucumber. Hairy Bittercress is not hairy and not bitter, go figure! It has a punchy cress flavour with a mild hint of horseradish. Both add great texture and flavour dimensions to a salad or as a wild garnish.

Finally a plant that I have a love-hate relationship with: if you want an early garlic hit then track down Three Cornered Leek (Allium Triquetrum). As yet it is not found all over the UK because it is a non-native species, but it is also invasive causing a delicious dilemma for foragers. It can be found growing as early as October and overwintering right the way through til spring. Mainly found in southern parts of the UK it can be seen emerging long before our native Wild Garlic (Allium Ursinum). They bear no resemblance to each other but share a similar smell. Three Cornered Leek has long thin triangle shaped stems, whilst Wild Garlic has flat darker green broad leaves. As with Wild Garlic the whole plant can be eaten. To prevent the spread of the invasive Three Cornered Leek you can harvest the flowers to reduce its propagation and they add a splash of contrast in a green salad with a mild, sweet garlic flavour.

We are collaborating with the awesome Dynamite Valley to make an epic event for St Piran's Day. Come visit us at their brewery in Ponsanooth from noon on Saturday 5th March.

This is Cornish Wild Food's first pop up of 2016, with Stuart Woodman from Woodman's Wild Walks. Every recipe is made from scratch including the bread, sausages, and sauces. Get your game on with Wild Boar 'Hog Dogs' and Venison in Big Vern's Smoky Sauce. Our new Black Bean Burger is suitable for both vegans and vegetarians.