Escape to the wild

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

From lamb to llymru , at Gorse, the dedication to Welsh ingredients and recipes has earned the restaurant Cardiff’s first-ever Michelin star

SERVES 4-6 PREP 20 mins COOK 30 mins EASY V 4 carrots (about 450g),cut into batons4 beetroots (about 450g), peeledand cut into thin wedges2 tbsp olive oil150g quinoa & bulgur wheat mix2 tbsp honey2 le

We challenged the GH food team to impress us with their most loved bakes…

With cosy season just around the corner, try one of these tempting treats that taste as good as they look

Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea