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Off the Ration with Allegra McEvedy and Henry Harris

In the Company of Cooks

This event is in the past. This is an archive page for reference.

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.


Imperial War Museum
Lambeth Road, London, SE1 6HZ
infowhat's on @map

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This event is related to The Ministry of Food

This event is in the past. This is an archive page for reference.
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