Chaos and order, light and shadow : Delving into Viviane Sassen s archive
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so you re going to go and get some wild venison from an estate in inveraray and you re going to go and meet andrew and he s going to give you a basket of lovely things to take away. a basket of lovely things sounds fab! andrew wilson is taking me foraging for mushrooms in the forest. so there s one there. it looks like a butterfly. yeah. beautiful. edible? no. not edible. no. with andrew s trained eye, we forage on. so we have an edible one. it s called an amanita fulva, which is not a very catchy name, but. laughs. it s kind of a bit like an oyster mushroom. it s got lots of umami it s quite a delicate flavour. great. so we ve got one mushroom for rosie after our trek through the woods. we soon stumble upon a whole troop of fungi for me to collect. there s a baby one there a micro mushroom. it s really, really therapeutic being out here and foraging and getting your fingers dirty in the soil. very relaxing. next up, i m heading to nearby ayrshire for
to open my own restaurant in glasgow. i try not to cook anything that is farmed, so if i ve got meat in the menu, it s always something that s wild, like pigeon or venison. it has to be of the highest quality, freshest, otherwise itjust doesn t work. rosie has lined up some adventurous places for me to collect our ingredients for our dish. so you re going to go and get some wild venison from an estate in inveraray and you re going to go and meet andrew and he s going to give you a basket of lovely things to take away. a basket of lovely things sounds fab! andrew wilson is taking me foraging for mushrooms in the forest. so there s one there. it looks like a butterfly. yeah. beautiful. edible? no. not edible. no. with andrew s trained eye, we forage on. so we have an edible one. it s called an amanita fulva, which is not a very catchy name, but.
it has to be of the highest quality, freshest, otherwise it just does not work. rosie has lined up some adventurous places for me to collect our ingredients for our dish. so you re going to go and get some wild venison from an estate in inveraray and you are going to go and meet andrew and he s going to give you a basket of lovely things to take away. a basket of lovely things sounds fab. andrew wilson is taking me foraging for mushrooms in the forest. so there is one there. it looks like a butterfly. yeah. beautiful. edible? no. not edible. with andrew s trained eye, we forage on. so we have an edible one. it s called an amanita fulva, which is not a very catchy name. it is kind of a bit like an oyster mushroom. it is quite a delicate flavour. lots of umami.
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