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Jules Cooper is a professional forager and wild weaver who lives on a smallholding on the Isle of Anglesey (Ynys Mon) She is passionate about the preservation of our native hedgerows and wild spaces, and regularly runs workshops teaching people about the wonders of wild plants. Jules is also known on Anglesey for her award winning hedgerow-inspired fruit leathers and has been referred to as a wild food alchemist and a Hedgewitch!

For more profiles on our talented woodland foragers check out the Coednet website.

Seasonal Foraging Recipes – Wild Spring

The recipes are inspired by the beautiful wild plants growing on my smallholding, in magical woodlands, the heathland, my local beach in Llanfwrog and other free spirits who share my passion. Due to the diversity of locations on the island, there is an abundance of wild food to be foraged, so snacks like my legendary pakoras can eaten all year round with seasonal plants like Wild Garlic, Three Cornered Leek, Chickweed, Fat hen, Sea beet and even Dandelion flowers! 

Wild Garlic Vegan Pesto –   Wild Garlic (Allium ursinum)

65g sunflower seeds 

100g wild garlic leaves

1 zest and juice of one lemon 

½ tsp salt, more to taste

4 tbsp Nutritional Yeast 

Pepper to taste

120 ml extra virgin olive oil

a generous pinch of chilli flakes (optional)

How to make it

Wash wild garlic leaves really well and dry them in a salad spinner or pat dry with clean tea towel.

Place all the pesto ingredients into a blender and process until smooth. 

Keep in a lidded container in a fridge and use within 3 days. 

The pesto goes well with the pakoras! 

Chickweed Pakoras – Chickweed (Stellaria media)

Pakoras are a very popular snack in my foraging workshops. They are street a social food, an ancient relationship between a society and its food. They can be made throughout the year using chickweed (it’s pretty much all year round) dandelion flowers, Seabeet and Fat hen or mixture of the above. 

200g Gram flour 

1 tsp baking powder 

2 tbsp curry powder

1 tsp Turmeric powder 

1 tsp Celtic sea salt

100g Chickweed or another wild edible ingredient. 

1 medium onion 

A small handful of three cornered leek or 2 garlic cloves

About 240ml water 

Sunflower oil for frying 

How to make them

Wash your chickweed well and dry in a salad spinner or Pat dry in clean tea towel Cut chickweed with scissors to break up the long stringy strands. 

Cut the onion in half and and slice quite thinly. 

Chop garlic finely or cut the three cornered leek into small pieces. 

Sieve the gram flour, baking powder and curry powder into a large bowl.

Slowly add the water to create thickish batter consistency.

Stir in the onion and garlic and thoroughly mix. 

Add chickweed and stir well

Heat oil to about 200 C 

When oil is ready carefully drop dessert spoonfuls into the hot oil until golden brown, turning once in the oil. 

Lift out with a slotted spoon and drain on kitchen paper. 

Makes about 16 

For more recipes to try out this book is now available: Seasonal Wild Plant Recipes (2023) £11.99 

A collection of some of my favourite wild plant recipes that I have used in my foraging events since moving to Ynys Mon (Isle of Anglesey) in 2010. 

Follow the link to purchase. Buy Book Here