This book inspires ideas from free foods like mushrooms, berries, and seaweed

Valerie O’Connor goes foraging and uncovers a book which inspires new ideas from free foods which go unnoticed under our very noses.

AS it’s foraging season, I’m getting lots of texts and messages about excess apples that people need taken away; the berries are still just about holding on to the trees; and this last blast of summer heat is making everything taste that bit plumper and juicier.

I recently did a talk on autumn berries and fruits and I brought a bottle of three-year-old sloe gin with me to pass around as tasters to the ladies.