I love being included in the RHS Flower Shows Feast Theatre when they take over the fields at Tatton Park, we have a proper stage, head sets and TV’s – it’s like being on a live version of Sunday Brunch. I imagine to some it could seem really stressful but I like to prepare very little, cook simple food with delicious wild ingredients and generally have a good time. I feel like the more I have fun whilst cooking the more an audience can get excited about cooking with wild foods as well. Of course I don’t have the time to go in to a huge amount of detail about the wild ingredients we’re using, but that’s fine because anyone who’s interested in that can stay after and ask questions or join me on a days foraging adventure.
I’d love to do more live cooking in the future and get more people intreagued in the potential uses wild food can play in our daily diets. I will be back there again next year cooking up tasty meals!
Through this weekend I decided to cook a starter, main and dessert over the three days we were on stage:
Starter: Classic Nettle Soup
Main: Nettle Pasta with Wild Greens and Sardines
Dessert: Roasted Dandelion Root Coffee Cake