A fantastic new scheme is being launched by the folk at River Cottage, called Landshare. The idea is to pair up people dying to grow their own but who have no land, with people who have space but don’t want to use it – rather a good idea I’d say!

I have wanted a kitchen composter for ages but they’re not cheap, however, I found a set of Bokashi bins through my local council which are a bargain!

Hunting is a controversial subject at the best of times and as we now enter the main game shooting season, there are more troubles afoot.

Bean sprouts are a far cry from caramel and nougat, but whilst traditional snack bars might rely on these sugar rich ingredients, there’s a new organic snack bar that prefers to use a slightly more unusual approach…

I dream of my own kitchen garden. I would love to be able to grow most of my own fruit and vegetables, and eat them as fresh as possible, straight from the garden! I have dabbled a little in the past, growing my own herbs and chillies but I have a long way to go yet.

I love trying new foods and my foraging discoveries are no exception. Finding free foods is a delight to me and the latest addition to my wild foods repertoire are Dandelions.

For many, dandelions are considered a nuisance, a weed disrupting the serenity of a well-maintained lawn. However, if you resist the temptation to spray the hell out them, you can still control them by eating them!

Here, as promised, is my experiment into roasting my own pumpkin seeds. I’ve always wanted to try this, but just never got around to it. Roasted pumpkin seeds remind me of Portugal, where they are salted and a very popular snack called pevides. I gathered three different methods and tried them all!

We are lucky enough to have two mature black elders at the bottom of our garden. The beautifully fragrant flowers came and went before I got around to doing anything with them but I was determined not to let the berries go to waste. So, i made use of the remaining berries on our shrubs by making an elderberry jelly.

Following on from our two previous chestnut posts here and here we have a fantastic comment from Nick in Australia. We felt it would be a crime to keep this highly interesting information relegated to the comments section and as such we have posted it below so that none of you EB readers will miss out on it!

Remember that if you have anything that you would like to guest post about here on Eating Britain then use the ‘submit content‘ page and we will look to publish you right here for all to see.

As I gather from all your wonderful comments and questions, sweet chestnuts are proving very popular! In response to some requests I have collected some sweet ways to preserve them.

This is an update on what I did with all those chillis! The comments on the previous post regarding chillis, gave me lots of inspiration and I went surfing for recipes. Now it just so happened that Karina the Gluten-Free Godess, posted a chilli sauce recipe on her blog…

On Sunday evening in the midst of a proper autumn thunder storm I picked the ripe chillis and set to work on Karina’s chilli sauce. I had to make some modifications…