Welcome to the Celtnet Wild Food Recipes Home Page

Welcome to Celtnet's Wild Food Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the wild fod recipes added to this site. I am defining wild foods as any ingredient that can be found or foraged in the wild. Obviously almost all Ancient Recipes fall into this category... But you will also find modern and fusion recipes that have a wild-sourced ingredient in them. Whether that be a wild herb, a wild fruit, a mushroom, a seaweed or wild-caught meat. I hope that these pages will encourage you to look at your food and the world around you in a different way. Just have a look at those various hedgerow 'weeds' that just might make an unusual addition to your plate and provide a new and different taste for your palate.

Alphabetical list of wild recipes follows (limited to 100 recipes per page). There are 1169 recipes in total:


Page 1 of 12

Pages: 1 2  3  4  5  6  7  8  >>  Last 

Elderberry Flummery
(Elderberry Flummery)
     Origin: British
Arni Gemisto me Horta ke Feta
(Leg of Lamb Stuffed with Greens and Feta)
     Origin: Greece
Beetroot Relish
     Origin: British
A Spring Tart
     Origin: British
Asparagus and Morel Bread Pudding
     Origin: America
Bilberry 'Mucky Mouth' Tart
     Origin: British
A Tansy
     Origin: British
Asparagus and Wild Chervil Soup
     Origin: British
Bilberry Cookies
     Origin: British
Acorn and Hazelnut Pap
     Origin: Ancient
Asparagus Frittata
     Origin: British
Bilberry Ice Cream
     Origin: British
Acorn Coffee
     Origin: Ancient
Astelpajusorbee
(Sea-buckthorn Sorbet)
     Origin: Estonia
Bilberry Muffins
     Origin: British
Acorn Flour Noodles
(Acorn Flour Noodles)
     Origin: Fusion
Autum Windfall Jelly Tart
     Origin: British
Bilberry Pudding
     Origin: England
Acorn Flour Pancakes
     Origin: British
Autumn Pudding
     Origin: British
Bilberry Water Ice
     Origin: British
Acorn Flour Waffles
     Origin: British
Ayria Prasina Pita
(Wild Greens Pie)
     Origin: Greece
Bilberry Wine
     Origin: British
Acorn Pan Bread
     Origin: Ancient
Azuki Beans with Squash and Kombu
     Origin: Japan
Birch Sap and Cleavers Risotto
     Origin: British
Acorn Tortillas
     Origin: American
Béchamel Sauce
     Origin: France
Bisort Greens Stew
     Origin: African Fusion
Ahi Poke
     Origin: American
Bacon and Deadnettle Strata
     Origin: British
Black and White Grits
     Origin: American
Akume with Ademe Sauce
     Origin: Togo
Baked Apples with Sea-buckthorn
     Origin: Russia
Black Dumplings
     Origin: Ancient
Alexanders Cream Soup
     Origin: British
Baked Burdock Root
     Origin: British
Black Pudding, Potato and Yarrow Salad
     Origin: British
Alexanders Soup
( Alexanders Soup)
     Origin: British
Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves
     Origin: British
Blackberry and Almond Paste Tart
     Origin: British
Almond Nougat
     Origin: British
Baked Egg and Shaggy Ink Caps
     Origin: British
Blackberry and Elderberry Jam
     Origin: British
Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
Baked Salsify
     Origin: British
Blackberry Batter
     Origin: British
Ancient Nettle Beer
     Origin: Ancient
Baked Savoury Eggs
     Origin: British
Blackberry Bavarois
     Origin: France
Ancient Pork Stew
     Origin: Ancient
Baked Scallops
     Origin: American
Blackberry Cheese Spread
     Origin: British
Angelica Ice Cream
     Origin: British
Bara Lawr
(Laver Bread)
     Origin: Welsh
Blackberry Cordial
     Origin: British
Apple and Avocado Salad with Wakame
     Origin: American
Barbecue Sauce
     Origin: American
Blackberry Eve's Pudding
     Origin: British
Apple and Elderberry Pie
     Origin: British
Barley with Grilled Chanterelles and Wilding Apples
     Origin: British
Blackberry Frappé
     Origin: British
Apple and Mint Jelly
     Origin: British
Batter-fried Dryad's Saddle
     Origin: British
Blackberry Granita
     Origin: British
Apple and Rowan Berry Pie
     Origin: Irish
Battered Alexanders Shoots
     Origin: English
Blackberry Jam
     Origin: British
Apple and Sea-buckthorn Berry Pie
     Origin: British
Beacan Bruithe
(Savoury Lemon Sauce)
     Origin: Ireland
Blackberry Jelly
     Origin: British
Apple and Sea-buckthorn Chocolate Layer Cake
     Origin: British
Bean Soup with Sea Beans and Sorrel
     Origin: British
Blackberry Juice and Seaweed Pudding
     Origin: Ancient
Apple and Sea-buckthorn Flummery
     Origin: Russia
Beans and Caraway
     Origin: Ancient
Blackberry Layer Pudding
     Origin: British
Apple and Tamarillo Flummery
     Origin: British
Beech Mast Oil
     Origin: British
Blackberry Mead
     Origin: British
Apple and Tamarillo Pie
     Origin: British
Beef and Mushroom Tshoem
     Origin: Bhutan
Blackberry Milk Pudding
     Origin: British
Apple and Whitebeam Berry Pie
     Origin: Irish
Beef and Nettle Greens in Peanut Sauce
     Origin: African Fusion
Blackberry Muffins
     Origin: British
Apple Syrup Parfait
     Origin: British
Beef and Wild Herb Soup
     Origin: British
Blackberry Schnapps
     Origin: British
Apple Tart Spiced with Herb Bennet Root
     Origin: British
Beef in Bisort Leaves
     Origin: British
Blackberry Sorbet
     Origin: British
Apple Wine
     Origin: Ancient
Beef Pockets Stuffed with Wild Mushrooms
     Origin: Scotland
Blackberry Water Ice
     Origin: British
Apple, Avocado and Cobnut Salad
     Origin: American
Beefsteak Mushroom and Hen of the Woods Risotto
     Origin: British
Apples with Sweet Cicely
     Origin: British
Beetroot and Lamb's Lettuce Salad
     Origin: France

Page 1 of 12

Pages: 1 2  3  4  5  6  7  8  >>  Last 

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner