LOOK at a hedgerow and what do you see? Rachel Lambert sees a feast – or a satisfying meal, at any rate.
Nettles and elderflower, dandelions and heather tea, gorse and seaweed – no wild flower is too much of a challenge for Rachel to rustle up a hearty meal, it seems, and the recipes all look frankly delicious…
From pink elderflower and rose cordial to gorse flower ice cream, wild moorland tea and home-made blackberry jam, this is all about harnessing the extraordinary colours and unique flavours of nature, and Rachel’s prolific foraging has seen her featuring as a guest on morning TV and her recipes popping up in every food magazine from Sainsbury’s to Waitrose.
Her wild food journey started many years ago by a crumbling Devonshire stone wall where friends introduced her to edible pennywort. “It quenched my thirst and tasted as fresh as peas – and my world changed forever,” she recalls.
“To me, foraging is a fun and enlivening way to appreciate the environment and access to fresh, seasonal food. It’s also an excuse for outdoor adventures, as well as quirky and labour of love investigations in the kitchen.”
It was back in 2007 that she started teaching other people about foraging, with that early discovery of pennywort building up into an encyclopaedic knowledge of how to harness the best of more than 100 other edible wild plants and weeds.
“Foraging is the glue that brings together the things that I love; nature, good food and people,” she says.
On hand to capture something of the atmosphere of her unusual lifestyle was Rick Davy, a photographer also based in Cornwall who has produced an extraordinary visual documentary of the lives of dozens of local people from different walks on life, featured on his A Day In The Life Of website.
His pictures – some of which are reproduced here – capture Rachel on a couple of foraging expeditions, including one to pick gorse flowers.
She recalls: “Last winter I went crazy about these flowers. I even made a little video about Foraging Gorse in Winter – such was my love affair with them.
“In my first foraging book I share a Gorse Flower Rice Pudding recipe, and I’ve made so much more with them since then. That day I was trying to perfect gorse flower truffles, and also wanted to dry some flowers for future syrups and cocktails. La, la, laaaa, the joys of foraging for gorgeous drinks and food.
“Those days that I shared partly with Rick are the good days – the outdoor days. As a forager I manage to get outdoors everyday, into nature. The rest of my time is spent cooking, preparing, writing, doing administration and contemplating new ideas and adventures.”
She published her first foraging book in 2015 and it sold out withing six months. She promptly created a second a year later focusing on edible seaweeds.
Having learned from many skilled nature teachers and previously worked within the arts, health and environmental education and community food projects, she was well placed to lead group foraging expeditions with adults and children from all walks of life – some even laced with the odd song or two.
“You may also find me singing my heart out (if no one’s listening) on clifftops and beaches and occasionally sharing one of those foraging songs on courses. It is a new love; that makes me, the plants and others smile (or so I’m told!).
“Joy and pleasure are key to my teaching style and life as a forager. With a self-confessed sweet-tooth, wild desserts and sweet treats made from foraged ingredients feature regularly in my courses and blog posts, as well as savoury delights!”
Rick didn’t need much convincing about the merits of foraging. “I’d be the first to admit that I do love a bit of foraging,” he writes in his photo-essay about Rachel. “Foraging for Rachel has brought together many different things she loves, walking, nature, plants, food, the senses and creative cooking.
“I joined Rachel foraging one early spring morning. She started picking stuff from the hedgerow and to you and I it might pass off as nothing other than weeds.”
Back in her kitchen the wild alexanders were transformed into sweet filo tarts, while she uses bright yellow gorse flowers in jewelled savoury rice, sugar syrups for ice creams and rice pudding, powdered sugar for truffles and cocktails.
“I enjoyed furthering the art of foraging and discovered some new recipes and food along the way,” says Rick, who has lost count of the number of “lives” he has featured on his site, from a beekeeper to a wildlife artist.
“The project will continue to evolve – it has no end,” he says. “I’ve shot and documented the coastal lives project for the love of it. I love what I do for a living.”
Rick Davy is a creative commercial and lifestyle photographer based in Cornwall. All the photographs in this feature are reproduced with his kind permission from his website documenting the lives of individuals living and working by the Cornish coast.