Darina Allen Column: The best wild food recipes

Foraging for wild foods with my little basket on my arm is definitely up there with my favourite pastimes. I’ve been sharing my enthusiasm ever since we offered the first foraging course here at the Ballymaloe Cookery School over 20 years ago in the Autumn of 1998.

I’d just come back from Vancouver Island where I met Sinclair Phillips at Sooke Harbour House. He introduced me to their ‘in house’ forager who collected the wild foods and seaweeds to incorporate into every course on the Sooke Harbour House menu, Sinclair even dived for the scallops.