Foraging for Nature’s Bounty: A Springtime Delight

Spring is just around the corner, and there’s a certain magic in the air that signals the return of warmer days and longer hours of daylight. As the season begins to awaken, so does the opportunity for foraging in the wild. March is a perfect time to explore nature’s pantry, offering a variety of wild edibles like wild garlic, three-cornered leek, Jack-in-the-hedge (garlic mustard), nettles, and sorrel. These foraged treasures can elevate your meals—think pesto, butters, sauces, or even soups.

I especially love cooking with wild garlic. Its flavor is delicate and delicious, and it can be used similarly to spinach. I often steam it with lemon, wrap it around fish, or simply enjoy it as a vegetable. Living by the sea also offers the added benefit of foraging coastal delights, such as pepper dulse.

Pepper Dulse: The Truffle of the Sea

Pepper dulse is a small, flavorful seaweed found during low tide, often referred to as the “truffle of the sea.” This wild find boasts a garlicy, truffle-like taste, combined with a peppery kick and a rich, salty flavor reminiscent of the sea. Beyond its mouthwatering taste, pepper dulse is packed with calcium and magnesium, making it a great choice for supporting strong bones and healthy teeth.

Even if you don’t live near the coast, you can still experience the magic of pepper dulse. The Pembrokeshire Beach Food Company sells it as a butter, available for purchase online. However, if you’re lucky enough to forage it yourself, you can easily make your own pepper dulse butter, which pairs perfectly with seafood, pasta dishes, risottos, soups, and more.

Pepper Dulse Butter Recipe

Ingredients:

• Zest of ½ lemon
• Zest of 1 mandarin (or ½ orange) plus 1 teaspoon of juice
• 200g soft unsalted butter
• 20g pepper dulse (or roughly chopped wild garlic leaves)
• 1 teaspoon sea salt flakes
• Freshly ground black pepper
• Splash of pastis (optional)

Instructions:

1. Clean the pepper dulse thoroughly to remove any sand or grit.
2. In a mixing bowl, combine the pepper dulse, lemon and mandarin zest, orange juice, sea salt, black pepper, and pastis (if using). Mix with the softened butter until well incorporated.
3. Lay two layers of cling film on a flat surface, then shape the butter mixture into a sausage. Roll tightly and refrigerate for a few hours. The butter can also be frozen for later use.

Mussels with Orange, Fennel, & Almonds, Finished with Pepper Dulse Butter

This dish is a beautiful way to highlight foraged ingredients and wild flavors. The sweetness of the fennel, the richness of mussels, and the tangy pepper dulse butter create a perfect combination. Here’s the recipe:

Ingredients (serves 2 for a main, 4 for a starter):

• 1 tablespoon olive oil
• 1kg mussels, cleaned
• 1 small fennel bulb, finely diced
• ½ teaspoon fennel seeds
• 1 banana shallot, finely diced
• 1 tablespoon wild garlic leaves, roughly chopped
• 1 celery stick, finely diced (optional)
• Splash of pastis or other aniseed drink (optional)
• 100ml dry white wine
• 20g pepper dulse butter
• Squeeze of orange juice
• Grated orange zest, chopped parsley, and a handful of toasted almonds (or crushed roasted salted almonds)

Instructions:

1. Heat olive oil in a wok or large saucepan over medium heat. Add the shallot, fennel, and celery, sautéing until the shallot softens. Stir in fennel seeds and wild garlic, and sauté for another 1-2 minutes.
2. Add the cleaned mussels to the pan, increase the heat, and pour in the pastis and white wine. Squeeze in some fresh orange juice and stir to combine. Cover the pan and simmer for 3-5 minutes, shaking occasionally, until the mussels open.
3. Remove the mussels from the pan and keep warm. Allow the cooking liquid to reduce slightly, then whisk in the pepper dulse butter. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice.
4. Return the mussels to the pan, sprinkle with toasted almonds, orange zest, and chopped parsley. Serve with crusty bread and a dollop of pepper dulse butter or olive oil oven chips drizzled with the butter.

Whether you’re foraging in your local wild spaces or recreating a coastal experience at home, wild ingredients like pepper dulse bring something special to the table. Enjoy the flavors of nature and celebrate the bounty that Spring has to offer!