This article was taken from the July 2011 issue of Wired magazine. Be the first to read Wired's articles in print before they're posted online, and get your hands on loads of additional content by subscribing online.
Foraging for food is no longer the preserve of "freegans" now that the world's best restaurant -- according to Restaurant magazine -- is Noma, a two-Michelin-star Danish establishment that forages for 30 percent of its ingredients. Sourcing hyperlocally means searching your immediate environment -- even if you're in a city. Fergus Drennan, professional forager and presenter of BBC's The Roadkill Chef, draws up a three-course menu for Wired.
STARTER "In parks, you find puffball mushrooms normally behind a patch of nettles," says Drennan. "Get one the size of a fist, that's white all the way through, with a springy feel. Cut into centimetre-thick slices and fry both sides in olive oil until slightly soft." You'll also need some bought items. Sprinkle goat's cheese on top with cherry tomato halves. Grill for five minutes, then serve with a bit of basil.
MAIN "Get a carrier bag of stinging nettles and common mallow. Wash and put in a pan. Cover and cook on a high heat for five minutes till they wilt," says Drennan. Get equal quantities of wild mint, cow parsley and wild fennel, chop finely and toss into the pan, followed by some halloumi, sundried tomatoes, slices of garlic and a pinch of salt and pepper. Put it in a pastry pie, brush with milk and cook at 180°C for 30 minutes.
DESSERT "Hardly anyone knows about these delicious berries, which are the size of blueberries. They've been planted by councils everywhere and hang in clusters on an evergreen shrub with prickly leaves," says Drennan. Source a pint's worth, wash and then mash in a pan and heat gently. Cool and squeeze through a muslin sheet.
Then add sugar and use it as a basefor ice cream using your usual method.
This article was originally published by WIRED UK
