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A Magazine for Sheffield

Wild Food and Foraging.

You’ve probably got ground elder growing between the cracks of your yard. I noticed it before, but never thought of eating it until my housemate whipped me up an omelette with it in. It tastes similar to spinach, so if you can’t get hold of it then use spinach instead.

100g each of red lentils, green lentils and quinoa
2 onions, finely sliced
3 cloves of garlic, crushed
2 large handfuls of ground elder
A pinch of kalonji (onion seed)
A thumb-sized piece of ginger, peeled and grated
2 tsp of chana masala spice mix
Fresh chilli, chopped
800ml water
Lemon juice
Salt to taste

Place all ingredients except the lemon and salt in a pan and cook for around two hours, stirring occasionally. Everything should be soft. Keep an eye on it and add more water if required. Add the lemon, salt and fresh chilli to taste and serve with pitta bread.


Pretty much every secluded path I regularly use in Sheffield has an abundance of blackberries growing in the summer. If you are lucky then you’ll have some in your garden too. Here’s a more portable version of a classic blackberry crumble. I’ve made these vegan and gluten-free with excellent results.

250g butter (or vegetable oil spread for vegans)
400g plain flour (or gluten-free)
60g caster sugar
50g ground almonds
1 pinch salt
600g blackberries
1 apple, finely sliced
50g sugar

Rub or blend together the first five ingredients until they form a breadcrumb-like texture. Add a splash of water, gently bring together to form a smooth pastry and leave to chill in the fridge for two hours.

Meanwhile, cook the final three ingredients very gently in a saucepan until the sugar has dissolved. Now remove your pastry from the fridge and, providing it has firmed up enough, grate all of it. Line a small rectangular tin with greaseproof paper. Sprinkle a layer of pastry over the base, taking care not to leave any gaps. Evenly spread the berry mixture and top with the remaining pastry. Bake at 180°C until the top is golden and leave to cool completely before slicing.

Recipes by Komal Khan -
Cooking by Freddie Bates
Photos by Sara Hill


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