Foraging in hedgerows and fields was a significant way of supplementing wartime rations.
Wild berries and fruits were made into preserves, blackberries and crab apples were bottled and added to pies in the winter, while rose-hips were converted into health-giving syrups.
Increasingly people today are experimenting with recipes for nettle soup, elderflower cordial, and rowan jelly, while blackberry, apple or wild plum puddings remain well-loved.
Join entrepreneurial chefs Henry Harris and Allegra McEvedy as they rediscover the delights of food for free.
This event is related to The Ministry of Food