FOREST SCHOOL RECIPES 2025

by Johana Hartwig, Forest School Leader at Global Gardens

CHARD & PEARL BARLEY BROTH

Ingredients:

Pearl barley

Chard

Mushroom stock

Dried Wild mushrooms

Canaloni beans (tin or pre cooked)

Fresh dill

Onion

Garlic

Salt

Method:

-Boil up a large pan of water

-Add 2-3 handfuls of pearl barley

-Add a handful of chopped dried wild mushrooms

-Simmer until all are soft or near soft

-Chop and fry the onion until lightly brown and add the garlic chopped a minute before the end

-Chop your home grown or brought chard up (around 5 large leaves) and add

-Lastly add the tin of cannelloni beans, finely chopped dill and stock

-Simmer for another few minutes until all is warm

-Season (salt) to taste

*add more water throughout if needed to achieve the desired consistency

BLACK BEAN PITTA TOASTIE

Ingredients:

-pitta bread (cut in half)

-tins of black beans

-clove or two of garlic

-if you like more flavour add ‘everyday seasoning’ / half a dissolved stock cube / tablespoon of miso

-vegan cheese (grated/grate) Lidl’s own is a good melty one

-chard, coriander or something leafy from the garden or foraged from the hedgerow like ‘jack of the hedge’ or nettles to put inside

Optional extras:

-something salad for garnish / extra crunch / peppery nasturtium

-if you like more spice add chilli sauce (add to taste)

Method:

1) Lightly toast pita breads on two sides to let them open (on the grill of your fire, toaster or dry fry in a pan on the hob)

2)Finely cut garlic and add to drained black beans (add some seasoning / extra flavour as recommended above for adults)

3)Take the pitta off the heat and add the cheese, black beans, cheese, black beans and your greens, to a point where the top of the puta still closes with pressure

4)Put packed pittas back on your heat (can weigh down if necessary with a cast iron or ceramic lid/bowl

5)Turn to toast the other side

6)When lightly browned on both sides and the cheese is melty, remove from the heat, add chilli sauce / fresh salad / nasturtium flowers and enjoy!

ELDERFLOWER FRITTERS

Ingredients -

1-3 elderflower heads per person (picked when flowering and sunny)

Coconut oil

Fizzy water

Flour (any)

Agave syrup / maple syrup / brown sugar

Lemon

Method -

-make a batter mixing flour and fizzy water together until gloopy

-put a generous dollop or three of coconut oil in a cast iron frying pan

-check the elderflower heads for insects and brush off

-dip heads in the batter and put in frying pan (oil should be hot)

-fry until golden brown, flip if necessary and use spatula manipulate to ensure even cooking

-take off the heat and add a squeeze of lemon and add the sweeter to taste

BLACKBERRY PARCELS

Ingredients -

Blackberries

Puff pastry

Coconut oil

Agave syrup / maple syrup / brown sugar

Method -

-Warm a cast iron baking stone / frying pan on the embers of the fire

-lightly coat it with coconut oil

-cut your pre rolled puff pastry into hand sized squares

-place some black berries in the middle (so as you can still close the edges)

-drizzle some of the syrup / sugar onto them and close the parcel either by pinching or folding to seal

-turn over when lightly brown

-remove and enjoy

Optional additional seasoning - add some hogweed seeds or fennel to the parcel before cooking for added flavour

Serve with - coconut yogurt, oat cream or if your close to a freezer ice cream