My flat pack BBQ is very light and takes up very little space. It really does work very well.

Some of portable camping stoves. I've got some cheaper ones for beach use, because the beach can be hard on these little stoves. All of these stoves work well, take up little space and don't weigh very much.

My daughter and I managed to catch 35 crabs in around 20 or 30 minutes from the jetty at Dale, Pembrokeshire.

We used a crab line and a drop net baited with bacon and sardines.

The drop net was very efficient catching 3-8 crabs every 2 to 3 minutes.

The crab line works, but the crabs easily fall off, when raising the bait, with the crabs hanging on. So it's best to place a net under it, as you kids pull up the bait. This catches any fallers!

We also caught a single whitebait.

Chicken of the Woods one of our summer fungi. This grows from certain dead trees normally.

Some people don't get on with it apparently and so try a small anount first.

I cooked it here in cream, with shallots, chicken stock, garlic and a dash of brandy.

My 8 year old catching whitebait from the shore in Branscombe, Devon.

During the summer whitebait come very close the the beach in Devon often leaping on the shore by the dozens trying to escape predictors. If you are lucky enough to be there at such times, you can catch them from the sure using simple nets.

The road leading upto Wickwar from the South has the largest quantity of Horseradish that I have ever seen. The road is lined with Horseradish for about 1/2 mile leading upto Wickwar Village.

Over the summer the Burdock plant and it's giant leaves can be found. It has a giant edible root.

This can either be roasted or peeked and sautéed.

In this case I sautéed slices of the root in butter garlic and a small amour of curry paste.

This is a fantastic foraging treat.

The root is very deep and will require a spade to get the whole thing out.

INGREDIENTS

4 litres hot water

700g sugar

Juice and zest of four lemons

2 tablespoons white wine vinegar

About 15 elderflower heads, in full bloom

A pinch of dried yeast (you may not need this)

METHOD

How to make elderflower champagne

1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.

2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.

3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it's not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.

4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).

5. Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.

America Signal Crayfish gathered near Bath. Beautiful cold with aioli (Mayo with lemon and garlic). These are not native and have a significant environmental impact. They carry a virus that kills our native white clawed crayfish. They eat fish eggs and erode river banks by burrowing into them. But they taste wicked! I applied for a license to collect them from the environmental agency to collect them and got permission from the farmer. Care must be taken when handling signals. They are amazing escape artists and can easily escape to invade other water ways. I've had one escape from a bucket before, whilst in my car. It managed to climb down the gap between my seats.

I find the meat quite soft and this firms up when you refrigerate them. So I find them best served cold with Aioli.

- 3 free-range egg yolks

- 4 cloves garlic

- ½ lemon juice only

- salt and freshly ground black pepper

- 150ml/5fl oz extra virgin olive oil

- mustard

- saffron optional

Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water.

Here is the application form to apply for a license to trap or remove American Signal Crayfish:

http://www.defra.gov.uk/aahm/files/Form-CR1.pdf

Rules for catching crayfish:

http://www.environment-agency.gov.uk/homeandleisure/recreation/fishing/38045.aspx

A guide to catch crayfish:

http://a0768b4a8a31e106d8b0-50dc802554eb38a24458b98ff72d550b.r19.cf3.rackcdn.com/geho0310brvf-e-e.pdf