Autumnal Foraging in the UK - A Muddy & Wild Guide - Muddy & Wild

Autumnal Foraging in the UK - A Muddy & Wild Guide

As the days shorten and the air turns crisp, autumn transforms the UK’s woodlands, hedgerows, and coastlines into a treasure trove for foragers. This season offers some of the richest pickings of the year, rewarding those who tread lightly and keep their eyes open. Whether you’re a seasoned gatherer or just beginning your wild food journey, autumn is the perfect time to head outside and fill your basket.

What’s in Nature's Pantry?

Berries and Fruits

  • Blackberries: Still clinging to brambles in early autumn. Perfect for crumbles, jams, or simply eaten fresh.
  • Elderberries: Rich in vitamin C; ideal for syrups, wines, or warming cordials.
  • Sloes: Best picked after the first frost. Traditionally steeped in gin for a winter tipple.
  • Crab apples: Tart and tiny, but excellent for jellies and chutneys.

Nuts and Seeds

  • Hazelnuts: Found in hedgerows and woodland edges - squirrels’ competition is fierce, so move quickly!
  • Sweet chestnuts: Roast them on an open fire for a truly seasonal treat.
  • Beech nuts: Small and fiddly, but worth trying if you’re patient.

Wild Greens and Herbs

  • Nettles: Still around in autumn, though tougher. New shoots may be found later in the season.
  • Chickweed & sorrel: Delicate leaves that brighten salads even as the weather cools.

Fungi

  • Chanterelles: Golden, trumpet-shaped, with a fruity aroma.
  • Hedgehog mushrooms: Recognisable by their “spiky” underside.
  • Ceps/porcini: The prized penny bun mushroom, rich and nutty.

⚠️ Safety note: Never eat a wild mushroom unless you’re 100% certain of its identity. Many edible species have poisonous lookalikes. A good field guide - or better yet, joining an experienced forager makes all the difference.

A Seasonal Recipe: Hedgerow Crumble

One of the simplest and most comforting ways to celebrate your autumn harvest is with
a wild fruit crumble. This version makes use of blackberries, elderberries, and crab
apples, though you can mix and match whatever you find.


Ingredients:

  • 300g blackberries
  • 150g elderberries (stalks removed)
  • 300g crab apples (cored and chopped; no need to peel)
  • 100g granulated sugar (plus extra to taste)
  • 1 tsp cinnamon

For the crumble topping:

  • 150g plain flour
  • 100g butter, chilled and cubed
  • 75g brown sugar
  • Optional: a handful of chopped hazelnuts for crunch

Method:

  1. Preheat your oven to 180°C (160°C fan).
  2. Place the fruit in an ovenproof dish. Sprinkle with sugar and cinnamon, then stir gently.
  3. In a bowl, rub the butter into the flour with your fingertips until it resembles
    breadcrumbs. Stir in the sugar (and nuts if using).
  4. Scatter the crumble topping evenly over the fruit.
  5. Bake for 35–40 minutes, until the topping is golden and the fruit is bubbling at the
    edges.

Serve warm with custard, cream, or a spoonful of thick yoghurt.
This dish captures the deep, tangy flavours of the hedgerow and feels like autumn in a
bowl.

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