River Cottage forager, John Wright, discusses the ethics and practicalities of eating Chinese on the cheap
With people trying to save money on shopping, the prospect of ‘food for free’ is more tempting than ever. I have enjoyed meals of lobsters and oysters, ceps and chanterelle, sea beet and samphire; all of which I have collected myself. But foraging can seldom be more than an occasional excursion into the wild – it is just too time consuming.
Conservation considerations can also present problems with some species and there is always the thought of ‘what if everyone did it?’ Well, I never worry about the last one – the simple fact is that everyone won’t; it is too much like hard work!
All of the ingredients in our stir-fry were extremely common, although the invasive greater reedmace is too attractive to pick more than occasionally. They were also all well suited to a Chinese meal, because of their low carbohydrate content.
I did worry a little about the taste, as everything is very mild in flavour – texture being their primary attribute. But I need not have worried. The dish was subtle in flavour but quite delicious, with the bonus of feeling that it was actually good for you – not something you often get with a Chinese take-away.
Hugh loved it – especially the pepper dulse which is something of a favourite of his. I was a little disappointed at losing at my own game. I was tired from the day’s foraging and just lost focus. Next time…
Try John’s Chinese takeaway yourself
Comments
I am intreagued by foriging but some of the plants/food is a bit vague in description on the program I personnaly would love to be able to identify what is ok to use and what is not but all classed are out of my reach, locacion and price have you any tips I can use as I live in a quite rural location but maybe for not much longer???
regards
pauline
it looked very tasty, will have to try it
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