As interest in natural food and authentic recipes grows, the hunter-gatherer instincts of the population are reawakening. People are increasingly turning to fields, hedgerows, woodlands and the seashore as sources of unusual ingredients which can bring the taste of the wild into their kitchens. In spring, there is wild sorrel or young nettles to make soups, wild garlic for sauces or risottos and, for those fortunate enough to live in the right places, delicious morels. In summer, beachcombers can gather marsh samphire and sea kale, while moorland will yield bilberries, and woods and hedges produce a host of wild herbs. Autumn brings fruits, nuts and a wide variety of edible fungi, and even in the depth of winter it is possible to find a range of ingredients for salads or to gather cockles from the beach at low tide. Illustrated with a unique combination of photography, which shows food in its wild state, and artwork which can be used to illustrate significant features and highlight key points for identification purposes, The Easy Wild Food Guide should find a place in every pocket or backpack on a country or seaside ramble at all seasons of the year.