The season for birch tapping will soon be upon us and I’ll be heading out to gather some of this delicious natural nectar. Whilst I rifle around in our shed looking for the hand drill and collect wood to make taps and bungs on the lathe, you can get a few tips and tricks from a little foraging piece I’ve written for one of my favourite magazines – The Simple Things.
I love using seasonal organically grown veg wherever possible, so it’s fantastic to be cooking with freshly picked asparagus and I absolutely love fennel, so that had to go in too! Asparagus and fennel are both great for your digestion, whilst the pumpkin seeds add some protein and essential fatty acids, plus a bit of crunch! Served with our homemade rye sourdough bread, this was a big winner at the table last night. Yay!