Forage
A kitchen journal
"Recipes that startin the ground."
For home cooks, market wanderers,
and anyone with too many zucchini.
Shaved Fennel & Blood Orange Salad
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What you'll need
- 2 bulbsfennel, fronds reserved
- 3blood oranges, segmented
- ¼ cupgood olive oil
- 1 tbspwhite wine vinegar
- handfulfresh dill
- flaky saltto finish
How to make it
Shave the fennel paper-thin on a mandoline. Segment the oranges over the bowl so the juice collects. Toss everything gently with olive oil and vinegar — the fennel will soften slightly in the acid. Finish with flaky salt and the feathery fronds.
"This salad came from a Tuesday in January when the fennel bulb on the counter had been there long enough to feel like a commitment."
Slow-Braised Lamb Shoulder with Preserved Lemon
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What you'll need
- 1 wholebone-in lamb shoulder (~2.5 kg)
- 1preserved lemon, rind only, sliced
- 2 headsgarlic, halved across
- 4 sprigsfresh rosemary
- 500mlwhite wine
- 2 tbspolive oil
- black peppercracked generously
How to make it
Season the lamb aggressively the night before. Brown hard in a cast-iron casserole, then add the wine, garlic, and preserved lemon. Cover tight and put it in a 150°C oven. After four hours, the meat should surrender completely when you press it with a spoon.
"First cooked for a Sunday in October, when the house needed warming and patience felt like the right ingredient."
The Harvest Table — Roasted Roots & Grains
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What you'll need
- 1 kg mixedroot vegetables — parsnip, beetroot, celeriac
- 300gfarro or pearl barley
- 1pomegranate, seeded
- 100gwalnuts, toasted
- 4 tbspherb oil (blended parsley + olive oil)
- 2 tbsptahini, loosened with lemon
How to make it
Roast the roots at high heat (220°C) until they caramelize and shrink. Cook the farro in salted water, then drain while still warm. Layer everything on a wide board or platter — nothing needs to be neat. Drizzle with herb oil and tahini. Scatter pomegranate. Bring to the table as it is.
"This is the recipe that started the whole book — a table covered in roasted things, built from whatever the garden gave up that week."
The Full Collection
Three recipes was just the beginning.
The Forage cookbook holds 94 more — organized by what's growing, not by category. A whole chapter on the glut of summer tomatoes. A winter section built around dried beans and stored roots. Every recipe tested in a real kitchen, on a weeknight, without a prep team.
Available in print and digital. Ships February 2026.
Next Sunday's Recipe
Slow-Roasted Garlic Soup with Rye Croutons
Forty cloves of garlic, two hours in the oven, and a patience you'll be glad you found.
Join the Sunday Recipe Letter
One recipe, every Sunday morning. No newsletter-speak, no sponsored content — just a recipe that fits the season, with a note on where it came from.
Forage — The Cookbook
94 seasonal recipes. Ships February 2026.