Lowestoft group foraging with Jon Tyler

Here are some lovely photographs taken by Jemma Watts on our foraging trip this summer with expert forager Jon Tyler at Whitlingham Country Park in Trowse on the outskirts of Norwich.

We created a delicious lunch from our findings, edible leaves, flowers, mushrooms all from the Whitlingham park. Lime leaves, elderflowers, rose, mallow and champignons were just some of the delicious and nutritious edbile plants that we came accross.



Decorating Cupcakes and Food Styling



Beautiful photographs by photographer Jemma Watts at a very productive Around the Table session with family carers at Hillside Community Centre, Stowmarket.

Edible flowers and foliage were used to decorate the delicious cupcakes that cook Lindsay Wright had bought in for the group to get creative with. Background materials and props were used as Jemma Watts instructed the group on how to do some food styling and set photography. Thank you Lindsay and Jemma.

Jackie’s recipe for delicious Pork Dumplings

Theses are so delicious!!

You will need:

Pork Filling
600g Pork
45g Ginger finely chopped
4 tbsp chopped Chives
3 tbsp Oyster Sauce
2 tbsp Sesame oil
1/4 tsp bicarbonate of soda
1 tsp cornflour
Packet of Imperial Dragon
pancake wrappers / Gyoza wrappers


1 dumplings ingredients

Vegetarian Filling
Shitake mushrooms x 10
(Hydrate for 15 mins,
keep water for stock)
Fresh oyster mushrooms x 10
5 Spring onions chopped
3 garlic cloves
Add salt to taste



Dipping Sauce
1 tsp Sesame oil
2 tsp light Soy Sauce
1 tsp Chilli Oil


There are many different types of
folds you can do.
(Star, Pleat, Rosebud, Basic,
Envelope) For an online tutorial –
For folding instructions  ‘6 ways to fold a
dumpling’ on You Tube. https://youtu.be/84-QPpmIleA



  • keep pancake wrappers under cling film to prevent wrappers drying out.

Vegetarian Dumpling
Always keep dumplings & wrappers under clingfilm to prevent
wrappers drying out. Fry, soften garlic and ginger by frying gently
in mix of sunflower and sesame oil. Add finely chopped mushrooms. As
water is evaporating add a pinch of salt and chives. Now your filling is
ready to use. Add 2 tsp to your wrappers and fold according to tutorial
mentioned above.
Pork Dumpling
Fry, soften garlic and ginger by frying gently in mix of sunflower and
sesame oil.Add pork, bicarbonate of soda, cornflour, pinch of salt and
chives. Stir in oyster sauce. Now your filling is ready to use. Add 1-2 tsp to
your wrappers and fold according to tutorial mentioned above.




Vegetable Soda Bread

100g white bread flour

50g brown bread flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

pinch of salt

teaspoon of either parsley, basil, oregano, coriander, thyme

150g grated vegetable of your choice or a combination

Some ideas – pepper, aubergine, carrot, tomato,  courgette, parsnip, celeriac, olives

Nuts – pistachio, sesame


Set Oven to 200°C

Mix flour, baking powder, bicarbonate of soda, salt and 150g of the grated veg.

Add 80ml milk – this could be soya or almond.

Pour into a well in the middle of the mix, don’t handle too much as this will prevent dough rising. Mould into a loaf shape.



Bake for approximately 30 mins.

Quantity can be doubled or smaller rolls can be made.


How to make Dukkah


Dukkah Base

1 tsp Cumin

1 tsp Coriander

2 tsp Sesame seeds

2 tsp Any dried seeds and nuts

Add chilli and play with your flavours, dried rose petals can be used or you could add mint or thyme.

Serve with bread and extra virgin olive oil.

See post above for food artist Leo Burtin’s vegetable soda bread, this goes so well with Dukkah!

Dukkah is served across the Middle East since the age of ancient Egypt. Translated from the Arabic, it means “to pound.”