Stir Up a Wild Christmas
Get your Christmas off to a delicious start with this Stir-Up Wild Christmas day with Liz Knight. Using foraged flavours of autumn and early winter, you’ll make a selection of recipes to keep for Christmas Day or give as gifts.
Nothing can beat home-made mince meat, especially this recipe with quince, crab apples, sloes and an instant sloe gin. It’s too good to save just for mince pies; we also love it in apple crumble, or on top of ice-cream!
The traditional recipe to make on Stir up Saturday is Christmas pudding. This gluten free recipe, made with chestnut flour, is sure to be a winner on Christmas Day. You’ll make it in a ceramic bowl and package it up to take home and cook on the day.
Liz will demo making a Christmas spice blend, which you’ll add to your Christmas pudding and also take home to add to your baking. It’s the perfect addition to biscuits, tagines and winter soups.
Today wouldn’t be complete without a foraged tipple and you’ll make a sloe and damson liqueur to include in your recipes and take home, flavoured with your choice of spices for a special wintery treat. These will make lovely gifts, if you can bear to give them away!
Because this day is packed full of Christmas recipes, it won’t include a foraging walk. Liz will be sharing lots of seasonal foraging tips throughout the day.