Weekend food with Darina Allen

THERE’S a frenzy of preserving going on here these days.

Despite the weather, we still have lots of ripe tomatoes, beets, marrows and overgrown courgettes in the garden, plus we are surrounded by wild food. Most of the blackberries have ripened at last, we’ve had a ton of damsons and sloes and there are still lots of elderberries and crab apples to be gathered for free.

Last week, with my Euro Toques chefs hat on, I spoke to students at Cork Institute of Technology about wild and free foods and how to forage for them.