November Foraging

Creamy Foraged Mushroom and Chestnut Risotto

This warming, woodland-inspired dish makes the most of November’s bounty — combining foraged mushrooms with sweet chestnuts and fresh herbs for a comforting, earthy meal. It’s a beautiful way to celebrate the flavours of the season and use your foraged finds responsibly.

Ingredients:

• 300g mixed foraged mushrooms, cleaned and sliced
• 100g cooked and peeled sweet chestnuts 
• 1 small onion or 2 shallots, finely chopped
• 2 cloves garlic, crushed
• A few sprigs of thyme or a handful of parsley, finely chopped
• 250g arborio or carnaroli risotto rice
• 1 litre hot vegetable or chicken stock
• 100ml dry white wine (optional)
• 40g butter
• 2 tbsp olive oil
• 50g grated Parmesan or vegetarian hard cheese (optional)
• Salt and freshly ground black pepper, to taste
• A squeeze of lemon juice

Instructions

Brush any dirt from your foraged mushrooms (never wash them directly in water). Slice larger ones and leave smaller mushrooms whole. Roughly chop your chestnuts and set aside.

Sauté the base
In a large pan, heat the olive oil and half the butter over medium heat. Add the onion and cook gently for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.

Cook the mushrooms
Add the prepared mushrooms and thyme. Cook for 5–7 minutes until the mushrooms are golden and have released their juices. Remove a few spoonfuls to use later as a garnish.

Add the rice
Stir in the risotto rice, coating it in the buttery mixture. Cook for about 1 minute until the grains begin to turn slightly translucent at the edges.

Deglaze and simmer
Pour in the white wine (if using) and let it bubble away until mostly absorbed. Add a ladle of hot stock and stir gently. Continue adding stock one ladle at a time, stirring frequently, allowing each addition to absorb before adding the next. This should take 20–25 minutes.

Add chestnuts and finish
When the rice is creamy and tender with a slight bite, stir in the chopped chestnuts, remaining butter, and half the cheese. Season with salt, pepper, and a squeeze of lemon juice to brighten the flavours.

Hawthorn Berry Jelly (Haw Jelly)

Hawthorn berries — or haws — are one of the last gifts of autumn, brightening hedgerows well into November. Their mild, apple-like flavour makes them perfect for transforming into a beautiful ruby-red jelly that pairs wonderfully with cheese, cold meats, or roast dinners. It’s a traditional preserve that captures the very essence of autumn’s end.

Ingredients:

• 1kg ripe hawthorn berries (haws), stalks removed
• 1 litre of water
• Juice of 1 large lemon
• Approximately 450g of granulated sugar per 500ml of strained juice

Instructions

Prepare the berries

Rinse the haws well, removing any leaves or stems. Check for insects and discard any damaged fruit.

Simmer the fruit
Place the clean berries in a large saucepan and add the water. Bring to the boil, then reduce the heat and simmer gently for about 30–40 minutes, until the berries are soft and pulpy. Stir occasionally and lightly mash the berries with a wooden spoon to release their juices.

Strain the juice
Pour the mixture into a jelly bag, muslin cloth, or fine sieve set over a bowl. Allow it to drip overnight — don’t press the pulp, or your jelly may turn cloudy.

Measure and sweeten
Measure the amount of strained juice. For every 500ml, add around 450g of sugar. Return the juice to a clean pan, add the lemon juice and sugar, and stir gently over low heat until the sugar has completely dissolved.

Boil to the setting point
Increase the heat and bring the jelly to a rapid boil for 10–15 minutes. Test for setting by placing a little on a cold saucer — if it wrinkles when pushed, it’s ready.

Jar and store
Remove from the heat, skim off any foam, and pour the hot jelly into sterilised jars. Seal immediately and leave to cool. Store in a cool, dark cupboard.