Forage Frolics - Richard Mawby foraging instructor

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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.

05/08/2025

A WILD TAKE: On a bibimbap dish! It's been a while since I've cooked properly after the wild biome project ended. I've been travelling alot and went back to raw milk as my main food staple. I relaxed my diet more than I thought I would, however the majority of sources of things I buy are from good places.

I've wanted to do this mainly because it caused me a little stress since wild biome 2023, sticking strictly to wild game and other things until wild biome 2025. I missed out on enjoying some of life's other tasty treats and my flavour palate shrunk considerably as I refused to explore normal dishes for inspiration.

I think a balance is important and whilst I was in Devon I was foraging where I could, but also buying from local farmshops with traceable sources of produce.

With a second growth of wild greens coming sooner than expected, I felt the urge to use dandelions again and what better way than a wild venison bibimbap! I fried the mince with wild garlic salt, garlic mustard seed powder, a pinch of normal garlic and some mixed herbs. I used birch sap syrup for a delicious dark sweet molasses flavour and fried everything in a generous helping of butter from the same place I buy my raw jersey milk from. Served on a bed of organic rice, it is just what I needed after a week or so of eating very little carbohydrates at all.

A little chilli or hotness might add that little extra Korean hit to this dish.

06/07/2025

BIBIMBAP: With a healthy portion of wild things... A friend is here to visit for a few days and I've been making dishes to suit both our palates. What better thing than a wild tweaked Korean style lunch! 😋

I made a simple bibimbap with an organic rice base, salmon, dandelions, common sorrel, nettle seed and of course a fried egg in venison tallow and drizzled with spicy mayo. We also added a few drops of birch syrup too!

The salmon was seasoned with dried golden samphire, common hogweed seed powder, garlic mustard seed powder, sea salt and wild garlic salt before baking covered in the oven at 180c for 20 minutes and uncovered for 5 minutes at 200c.

03/07/2025

ACORN & CHESTNUT FLOUR SHORTBREAD: Yes please!!! 😍😍😍

Without limitations on rations now that the is over I decided to experiment more with these flours so that I can use them more than returning to normal cultivated flour we often use for recipes.

Since I had some butter from local Jersey cows for the first time in three months I thought to myself, why not bake some all butter shortbread!

I followed a simple 3 ingredients recipe online but substituted sugar with honey instead and of course wheat for acorn and chestnut.

Recipe:

100g salted local butter
40g of local honey
80g acorn flour
40g sweet chestnut flour

Simply melt honey and butter in a pan then stir I to the flour.

Mould into biscuits and bake at 180c (fan) for 18 minutes or until done.

Let cool and enjoy!

01/07/2025

FRUIT CRUMBLE SEASON: Is upon us now that the blackcurrants and goose berries and other delicious fruits are ripe!

To mark the 2nd day post I though it was time to forget rationing my chestnut and acorn flour and enjoy it without worrying about where I have enough foraged stores left.

For this I used organic chestnut flour and a polish brand of acorn flour as an experiment because when I'm in a pinch and don't have time to spend 3 weeks leaching my own acorns, this could work as a substitute instead of buying normal cultivated flour to use.

It's so delicious and hits that summer fruit craving that comes this time of year when greens have gone to seed and fruits are abundant.

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Ingredients

For the crumble
200g acorn flour
100g sweet chestnut flour
60g butter
50g honey
1 tbsp hogweed seed
1 tsp salt

Mix all the ingredients with fingers until crumbly and well combined.

Boil any fruit of choice. Roughly 2 litres max of ingredients. I used blackcurrants and gooseberries plus 300g of strawberry jam that needed using up. Add 30-40g of venison tallow and a pinch or two of salt. Boil and simmer until soft and mixed up.

Pour into a baking dish and layer the crumble. Bake at 180c for about 30 minutes or until the crumble browns.

Enjoy!

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30/06/2025

WHAT A CONCLUSION: To three months of eating wild food for the ... I spent a week in Kent between two meetups, one at 's amazing home and the other at field. In-between I spent time along the Kent coast foraging and feeling at home with all the wild coastal foods to thrive on.

Today marks the end of the wild biome project for 2025 and I feel a sense of satisfaction, content but also a little sadness and melancholy that it has finished. I loved how many gatherings we had this time that brought connection, grounding and a huge diversity of wild foods that mimicked the whole spectrum of how our hunter gatherer ancestors would have interacted with one another.

These meetups are the thing I will miss the most and in-between them I found myself feeling a little low and looking forward to the next one. I think these gathererings were my main motivation for sticking out for 3 months during this diet as I already know how wild food benefits my health from the previous wild biome in 2023.

I don't crave anything other than enjoying raw milk for the first time in 90 days. Everything else would be a nice to have but not a crave to have. I would quite happily continue eating wild but I find that that can be quite isolating in the modern world, something I'm very aware of since I abstain from most social norms.

I'll leave you with these beautiful photos from the previous week and sit with a happy tummy and fulfilled body mind and soul from this whole experience. If everyone can experience this at least once in their life I highly recommend it. 🥰

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.

Address

Northampton
NN73HE

Website

http://www.richardmawby.com/foragefrolics

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