This is a perfect treat after a morning of foraging. Imagine a nice bowl of fresh soup, some warm chorizo and fresh crunchy bread.

2 pints of chicken stock
3″ length of cured chorizo
1 handful wild garlic leaves
1 handful nettle leaves (work on imagination for quantity rather than handling)
1 sprig of thyme
Fresh bread to serve

Warm the stock and drop in the chorizo, leave for a couple of hours, or more if it is air dried. Take the chorizo from the pot, bring to a gentle simmer. Chop the wild garlic leaves and put into stock. Add the nettle leaves whole as well the thyme. The heat will instantly deactivate the sting in the nettles. Keep on a simmer for about 10 minutes. Remove thyme and whizz the liquid.

To serve, cut chorizo into small chunks and add to soup.



This sausage has a very earthy outdoor taste to it. You can get the flavours of the woodland and the ground when you bite into them. The little pops of the mustard seeds add a textural slant that is a crunch of spiceyness. A drink that works perfectly with this shares similiar properties, except for the wholegrain mustard, is Guinness. Served cold with that peaty deep smokey taste blends perfectly with one of these sausages, especially if served from the barbecue.


Perfect with smoked salmon

At this time of year you will find wild garlic in abundance. You can’t help but smell the pungent aroma as you walk through the woods. If you harvest it yourself, it is always best to use gloves and then wash the leaves carefully when you get home. As long as you are not taking the bulb and root, you stay on the right side of the law with regards to foraging.

After you have washed the leaves, stack them up and roll into a cigar. Then chop thinly across the cigar and you have a “chiffonade”. For every 6 leaves or so, you are looking at adding 4 tablespoons of mayonnaise. This will taste quite tart now, almost like tartare sauce. To cure that, add a tiny pinch of fine sea salt and maybe a teaspoon of fruit vinegar or balsamic vinegar.

This can be used to accompany smoked salmon or even as a topping for burgers from the barbecue. Ideally, this is made and used fresh as it doesn’t store too well.

© 2011 Staffordshire Fine Foods A Peel House Investments Brand Suffusion theme by Sayontan Sinha