BRAIN fungus pasta, poor man’s beefsteak, nettle soup and autumn pudding were all on the menu at a wild food and foraging course.

The course was led by ecologist, local councillor and wild food expert Adam Carew, and organised with Radian project officer Susi Drummond with support from the Deadwater Valley Trust ranger team.

After two hours foraging at Bordon Inclosure, course students returned to Radian’s Cafe 1759 at Quebec Park for refreshments of rosehip syrup cordial, with a choice of heather pine needle and yarrow teas and raw honey.

This was followed by an afternoon cookery course where foraged plants and fungi were transformed into recipes by wild food chef Adam with the help of sous-chef Susi.

Adam thanked Susi, the Deadwater Valley ranger team and the “amazing Cafe 1759 for making all this possible”.