Overview
- Lewis Pidoux reports that wild ingredients now make up about a fifth of his diet after nearly two decades of foraging.
- He estimates saving roughly £200 a month in spring on groceries, dropping to about £100 in cooler months when options are limited.
- In spring and summer he forages every other day, getting all fruits and green vegetables from the wild while buying meat and root veg in shops.
- His dishes include nettle pakora, acorn pancakes, sea beet frittatas and preparations using the mushroom known as chicken of the woods.
- Recent coverage highlights warnings about social-media-fueled overharvesting and safety risks, and he urges education, respect for laws and avoiding plant-ID apps due to dangerous lookalikes such as hemlock water dropwort and giant hogweed.