Forage Frolics - Richard Mawby foraging instructor

Forage Frolics - Richard Mawby foraging instructor Learn, Love, & Live the wild
https://linktr.ee/richardmawby No more shops and no more need to buy cultivated food!

Join Richard as he aims to bring you closer to the wild through his individual experience of living with nature. He spent his younger years with a nature reserve as his playground and today invites you to learn, love and live the wild. Although Richard has foraged for a number of years, the past year has been a successful effort, diet wise, to fully re-wild himself, that being said he can now live

off foraged greens, the odd hunt and his staple is his own raw goats milk from goats that forage over the lush terrain. We all have a hidden instinct and intuition that connects us to nature, it is a part of us, whether we have forgotten it or not, and by not just learning names, but rather connect with nature and its free nutritious larder on an instinctual and personal level, we can retrace something we have lost in the modern world and by embracing what nature provides, we can live healthier fulfilled lives for free! Richard teaches on a personal level, small groups or individuals so that he can tailor the session to you, however if wished he can teach larger groups. Teach is perhaps a misconceived word to use; perhaps 'aid' is more suiting, in that Richard hopes to aid you, but not lead in your individual endeavours to retrace your footsteps into nature.

22/05/2026

PROCESSING AND USING ALEXANDER ROOTS:

What a weekend spent with some truly amazing foragers and friends as we explored the process of extracting the starch from alexander roots. This revelation was discovered by and during the last year.

This is probably why the Romans loved this plant and brought it over with them during their conquests. For a long time I wondered why, simply because of the strong acquired taste of the leaves and now it all makes sense.

First year growth we can harvest so much starch with great yield and over the weekend (I forgot to take footage of) we discovered that the second year flowering stems hold so much sugar that you can boil it out into a delicious molasses syrup! How cool is that?!!!!

It amazes me at how much we still don't know about wild food, information that has been lost to undocumented history and these discoveries really bring home just how little we use the full potential of the wild things around us.

12/03/2026

🌱 WILD GARLIC PESTO 🌱 - Time is upon us...

Today I was craving some kind of wild garlic something to spread over some sourdough bread that I brought home from the farmshop yesterday. 🍞

I didn't have the usual ingredients in stock for my usual pesto recipe so I made do with butter and a few other things. I rarely measure so here is my guesstimate of what I did:

60g wild garlic leaves
150ml cider vinegar
150ml olive oil
250g butter
1tbsp roasted hazelnut pieces

Blitz everything in a blender and done! 🥰

11/03/2026

YOU NEED TO TRY THIS: Super efficient way to process birch sap if you are harvesting some this year to make syrup. It is no secret that you need 100 litres of birch sap to make 1 litre of syrup and reducing 100 litres or more over heat can be very costly, or labour intensive and time consuming if you use fire.

Reverse osmosis is a very easy way to reduce birch sap to around 1/4 of original volume by discarding the distilled water and recycling the 'waste' sugar water back into the sap container. I first stumbled upon this idea when a friend mentioned what they do in Canada last year. I had tapped 14 of my own trees for the and I had 400 litres to process over the course of 2 weeks. Without this I would have used up so much gas!

Intrigued by this process, Fergus asked me to bring it when a group of us met up to tap some birch trees this season and make some syrup ready for this year's wild biome project in August.

This is a reel to explain how this process works with a little extra comedy thrown in by Fergus! 😅🥰

.b2003 .kat.fat

foraging wildsugar huntergatherer birch

11/03/2026

I AM EXHAUSTED: But also nourished and fulfilled from the magical weekend I've shared with the most amazing foraging community I know that have continued to meet up and share moments with each other ever since the ended. We tapped over 50 birch trees to try and collect some sap to turn into syrup for the upcoming Autumn Wild Biome which will be set in a different season so it will be interesting to see how that affects our gut microbiome.

Tapping 50 trees might sound a lot but from 200 litres shared between 9 people, that equates to a little over 200ml of syrup once fully evaporated!

We spent time as a little tribe around a campfire in the middle of the forest cooking up delicious wild things and enjoying some much needed company during the evening. I missed moments like these since the wild biome project meet ups. 🥰

.b2003 .kat.fat

foraging wildsugar huntergatherer birch

FISH CAKES: Fit for the are a game changer. Seafood is one element I have not enjoyed as much as I'd like to because I ...
12/05/2025

FISH CAKES: Fit for the are a game changer. Seafood is one element I have not enjoyed as much as I'd like to because I have yet to visit the coast during the project. I'm craving it, especially towards summer when the greens all go to flower and seed. That will change when I go to Cornwall next week, I'm counting the days! 😍

I decided to treat myself to some discounted cod and hake the other day since I've mainly been eating venison and pigeon as my meat source. I've been wanting to play with a wild biome friendly fishcake recipe ever since made some crabcakes during our work day at nomadic the other week.

This version avoids using an egg for binding, something which we are allowed a ration of since taking wild eggs in the UK is illegal but I have avoided using the full allowance and keep them to a minimum.

INGREDIENTS:

350g of any white fish
15g common sorrel, chopped fine
15g ground elder, chopped fine
20g wild garlic, chopped fine
30g sweet chestnut flour
2g sea salt
2g garlic mustard seed powder
15g venison tallow

Heat the tallow in a pan and mix the rest of the ingredients together until well combined and mashed up. Make small flat cakes and coat each side in a fine layer of chestnut flour. Fry until browned on either side.


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