Wild rice crackers. Sweetened with a touch of maple syrup. The crooks and crannies are filled with nettle seed, dried persimmon, madrone berries and local walnuts and pecans. Because wild and foraged and free is good.
With a flavour that seemingly crosses citrus and passion fruit, sea buckthorn (an orange berry) is seemingly the current ingredient du jour. Here, Cornish chef, Nathan Outlaw, uses the locally found ingredient to make a challenging yet vibrant meringue recipe.