I adore spelt, and use it regularly as a grain in soups, stews, and classic rice dishes such as this comforting risotto.

Fir needles make for a delicious, aromatic tea. Their bright citrus-pine notes are reminiscent of orange, clementine, and even grapefruit.

Wild garlic season is one of the most exciting times of the forager’s year. This punchy garlicky green makes an incredible pesto.

Pepper dulse is a wonderful edible seaweed. Often called “truffle of the sea” it has a rich, smoky umami flavour which is highly prized by chefs.

Elderflower cordial is an iconic summertime treat. It brings bright floral citrus flavour.

Rose is one of my favourite edible flowers. It’s perfumed spiced flavour is beautiful paired with soft summer fruits.

Mushroom season in Scotland begins in July with chanterelles, so by the end of June I am bursting with anticipation

Wild mushrooms are really coming into their element by August, with a variety of species starting to appear on the forest floor.

The bright red berries of the rowan tree have been foraged for centuries in Scotland.

A ketchup made from dark red hawthorn berries is one of my family’s favourite hedgerow preserves, so I make this recipe every year without fail.

This happens to be my absolute favourite homemade liqueur.

Hogweed seeds have a wonderfully aromatic, warming quality. Christmas is the perfect time to enjoy them.