The leg and fillet of the young muntjac on the BBQ. It was still pink in the middle. A fresh as it comes. It tasted amazing!!!

This had been marinated in Salsa Verde, wrapped in cling film and then placed in the fridge for several hours prior to cooking. I used several cloves of garlic.(See the picture of the haunch marinating).

I have used a Moroccan style rub, with sweet smoked paprika and corriander. This works well.

I tend to make a modified Salsa Verde depending on what I have in the Garden.

This time:

1 or 2 cloves garlic

Chopped fresh Oregano

Chopped Tyme

Chopped Rosemary

1 teaspoon dijon mustard

1 tablespoon red wine vinegar

1 tablespoon capers

1 teaspoon sea salt

1 teaspoon ground black pepper

⅓ cup of Extra Virgin Olive Oil

Blend and then rub all over it. Marinate it.

Or I improvise on a spicy rub:

2 Teaspoons Sweet Smoked Paprika

1 Teaspoon Fennel Seeds

1 or 2 Teaspoon of Ground Corriander.

1 Teaspoon Ground Cumin

1 Teaspoon Sea Salt

1 Teaspoon Ground Black Pepper

2 Cloves finely chopped Garlic

Sweeze of Lime Juice

Rub and Cook.

Or add olive oil and marinate.

Another wonderful recipe kindly passed on by a friend. And one that I must try making with my children.

Primrose Curd

Two generous handfuls of unsprayed clean primrose petals.

450grms sugar

450grms Bramley apple

125grms unsalted butter

4-5 large eggs

The zest and juice of two lemons.

Day One

Finely chop the primrose petals and place them with the sugar in a container and stir through the primrose flowers. Cover and leave for at least 24 hours (this will allow the flavours from the petals to be released into the sugar.

Day Two

Peel and chop 450grms of apples, put them in a pan with 100ml of water and the lemon zest and juice. On the hob, gently cook the apple until it is yieldingly soft and then mash it into a purée.

One third fill a pan with water and place a snug-fitting heat-proof bowl on the top of the pan. Add the apple, butter, lemon juice and primrose sugar mixture to the bowl. Heat the pan and stir the mixture until the butter has completely melted.

Turn off the heat and add the eggs to the mixture through a sieve. Stir the eggs in thoroughly with a balloon whisk.

Put the pan back on a gentle heat and stir the mixture for about 10 minutes until it thickens. (It will thicken further as it cools). Pour the curd into sterilised jars, seal immediately and store in the fridge where it will keep for up to a month. Sieve the curd whilst pouring the curd into the jar.

It looks delicious and apparently takes amazing. A superb and very interesting wild harvest recipe in my opinion.

Eva and I caught a wild from trout from the Bristol Frome this evening. We rarely take Trout from the Frome, but I took this small trout this evening for Eva's dinner. I tend to only take small fish (less than 1/2lb) for my children's dinner. All big fish go back.

We made a Wild Onion, Elephant Garlic, Smoked Elephant Garlic and Wild Garlic Pesto and Eva had it for her tea. She couldn't stop praising how it all tasted!

Eva also made a giant Lesser Celandine chain and we had a fire by the river. Happy days!!!

The Pesto ingredients;

Pine nuts

Hazel nuts

Olive oil

Vinegar (slash to preserve)

Elephant Garlic

Smoke Elephant Garlic

A small bunch of Wild Onion Leaves

Wild Garlic

I can't believe it, but I've just caught a 4lb fin perfect wild brown trout from the Bristol Frome! What an awesome fish to see from an Urban River! I'm so chuffed with it! I couldn't kill a beautiful fish of such quality from the Frome and returned it unharmed. Happy days!!!!

That's 5 x 3lb+ wild brown trout that we've caught from this section this year.

There are dippers, kingfisher and otter currently using this stretch of the river.

We regularly see muntjac and roe deer. It really is quite amazing for an urban river.

A wild salad made up by Eva (my 9 year old) - Hairy Bittercress, Sorrel, Lesser Celandine, Wild Onion (Leaves & Bulb), Wild Garlic (leaves & buds), Young Hawthorn Leaves, Hedge Garlic, Ground Elder, Cow Parsley, topped with a handful of Sweet Violets and Primrose. We ate it with Merguez, Cooking Chorizo and Burdock Root.