Forager’s recipes

Foraging can help us stay tuned into the changing seasons, so follow our guide to picking with a light and mindful touch, and gather nature’s bounty at its source

YOU WILL NEED ✔ 500g (1lb) bunched beetroot, peeled and cut into 2cm (¾in) wedges ✔ 5 tbsp extra virgin olive oil ✔ salt and pepper ✔ 2 x 250g (8¾oz) packs beluga lentils ✔ 2 tbsp balsamic vinegar ✔ 1

Barbara Segall offers an abundance of ideas to boost culinary opportunities with ‘edimentals’

With expert broadcaster, author and long-standing AG columnist, Anne Swithinbank

There are plenty of ways to store these useful garden greats over autumn and winter

Once one of Britain’s most fashionable delicacies, the medlar fell from favour in the 20th century. Fabled and sweetly flavourful, it deserves to make a return to our gardens and kitchens, says Jane Steward