It finally happened! After a long hunt, my friend @jacks_patch and I discovered my first Chicken of the Woods in the heart of London! I’m still thrilled; it’s past prime time, but who cares? It still tastes wonderful and has an unbelievable weight of 4.2 kg. The experience of finding such a unique mushroom in the urban jungle of London is nothing short of magical. We carefully harvested it, taking care not to damage the surrounding environment, and couldn’t wait to bring it home and cook it.

Chicken of the Woods has a flavor that is quite close to chicken, and even the texture and scent are comparable. This mushroom is an incredible substitute for those looking to add a meaty texture to their plant-based dishes. Its ability to absorb flavors makes it versatile for various recipes.

I also discovered another interesting find: King Alfred’s cake. When dried, this mushroom serves as an excellent fire starter, burning slowly and steadily.

For a perfect pairing with Chicken of the Woods, I made a tasty salad that bursts with flavor. Here’s a simple yet delicious recipe you can try:

Strawberry Vinaigrette:

• 150 g strawberries
• 2 tbsp olive oil
• 2 tbsp rice vinegar
• 2 cloves garlic
• 2 tbsp maple syrup
• Salt and pepper to taste

Salad Ingredients:

• Mixed nuts
• Leafy greens
• Fresh strawberries
• Vinaigrette (see recipe above)
• Onions
• Vegan feta cheese

Seasoning for “Chicken”:

• Plant-based butter
• Sage
• Chives
• Garlic

How to Prepare the Chicken of the Woods:

1. Season it with plant-based butter, sage, chives, and garlic.
2. Sauté it until it’s golden and crispy on the outside while remaining tender on the inside.
3. Serve it atop a bed of leafy greens, garnished with mixed nuts, fresh strawberries, and vegan feta cheese.
4. Drizzle with the homemade strawberry vinaigrette for a refreshing, flavorful dish. This combination of textures and flavors showcases the mushroom’s unique qualities and complements its rich taste perfectly.

Quick note: I’ll tweak a few things next time, such as pressing it with hot cast iron on top and pre-cooking it on the stove for a nicer texture, but overall, I’m pleased with the results! The adjustments will help achieve a more refined texture and enhance the mushroom’s flavor even further.

A huge thank you to my fiance, @lajatattoo, for assisting with the cooking and filming. Your help made this culinary adventure even more enjoyable! The experience of cooking together and sharing this discovery was truly special.

Chicken of the Woods is not just a mushroom; it’s a gem waiting to be explored. Whether you’re a seasoned forager or new to wild mushrooms, this find is sure to add an exciting twist to your plant-based meals. Foraging for such unique ingredients opens up a world of culinary possibilities and connects us to nature in a meaningful way. Give it a try and let your taste buds be amazed!

Happy cooking and foraging!

If your garden is anything like ours, you’re probably swimming in an abundance of cucumbers right now. It’s a wonderful problem to have! With the garden producing so much, we’re constantly inspired to get creative in the kitchen, finding new and delicious ways to use and preserve all the gifts from Mother Nature.

In this blog, I’m going to share four fantastic ways to use cucumbers that go beyond the ordinary salad. These recipes are perfect for reducing waste and making the most of every part of this amazing vegetable. Whether you’re new to gardening or a seasoned pro, I hope these ideas inspire you not just to grow your own food but to think creatively about how you use it.

1. Cucumber Noodles: A Fresh and Light Meal

Cucumber noodles are a refreshing and healthy alternative to traditional pasta. They’re perfect for a light lunch or as a side dish. Here’s how you can make a delicious cucumber noodle salad:

Ingredients:

• Red onion
• Tomato
• Vegan feta
• Sesame seeds
• Tahini
• Chickpeas
• Salt & pepper
• Soy sauce
• Parsley

Instructions:

1. Spiralize your cucumbers into noodles.
2. Toss the cucumber noodles with chopped red onion, diced tomato, crumbled vegan feta, and a sprinkle of sesame seeds.
3. Add a dollop of tahini and mix in some cooked chickpeas for protein.
4. Season with salt, pepper, and a splash of soy sauce.
5. Garnish with fresh parsley.

This dish is light, crunchy, and packed with flavor. And don’t throw away those leftover cucumber pieces—save them for your next recipe!

2. Homemade Cucumber Pickles: A Tangy Treat

Pickling cucumbers is a great way to preserve them, and it’s easier than you might think. Plus, homemade pickles taste so much better than store-bought ones.

Ingredients:

• Enough cucumbers to fill a jar
• Fresh dill
• Pepper grains
• Bay leaves
• 2 garlic cloves
• Equal parts white vinegar and water
• 1 Tbsp kosher salt per 2 cups of liquid

Instructions:

1. Slice your cucumbers and pack them tightly into a clean jar.
2. Add dill, pepper grains, bay leaves, and garlic.
3. In a pot, heat the vinegar, water, and salt until the salt dissolves.
4. Pour the hot brine over the cucumbers, making sure they’re fully submerged.
5. Seal the jar and store it in the fridge. Your pickles will be ready in a few days and can last up to two months.

Pickles are a fantastic snack, and they’re also great in sandwiches or as a tangy side dish.

3. Tzatziki: A Creamy, Cool Dip

Tzatziki is a classic Greek dip that’s perfect with fresh vegetables, pita bread, or as a sauce for grilled dishes. It’s cool, creamy, and bursting with fresh flavors.

Ingredients:

• Grated cucumber
• Vegan Greek yogurt
• 3 garlic cloves, minced
• 1 Tbsp olive oil
• 1 Tbsp lemon juice or vinegar
• Fresh herbs (like dill or mint)
• Sea salt & black pepper

Instructions:

1. Grate your cucumbers and squeeze out the excess liquid (save this for the mocktail!).
2. Mix the grated cucumber with vegan Greek yogurt, garlic, olive oil, lemon juice or vinegar, and chopped herbs.
3. Season with salt and pepper to taste.

Serve your tzatziki with fresh veggies, pita, or as a topping for grilled vegetables. It’s a versatile dip that’s always a crowd-pleaser.

4. Cucumber Mocktail: A Refreshing Beverage

Don’t let that cucumber liquid go to waste! Use it to make a refreshing and unique mocktail that’s perfect for summer.

Ingredients:

• Drained cucumber liquid
• Juice of 1 lemon
• 2 Tbsp brown sugar
• Fresh herbs (like basil mint, lemon thyme, and lavender)
• Cucumber skin
• Ice

Instructions:

1. In a shaker, combine the cucumber liquid, lemon juice, brown sugar, and a few sprigs of fresh herbs.
2. Shake well and strain into a glass filled with ice.
3. Garnish with cucumber skin, decorative herbs, and edible flowers.

This mocktail is light, refreshing, and a great way to cool down on a hot day.

The garden offers us so much, and with a little creativity, we can turn that abundance into delicious meals and snacks. I hope these four cucumber recipes inspire you to get creative in the kitchen and make the most of your garden’s bounty. Remember, every part of the vegetable can be used, reducing waste and helping you reinvent your meals.

Happy gardening and happy cooking!