Many thanks to Visit the Chilterns for joining me in the woods, it’s wonderful to be able to share my love of the woodlands, teaching Bushcraft and enjoying nature at her finest here in the Chilterns.
The Chilterns is a designated Area of Outstanding Natural Beauty (AONB), with rolling hills, chalk streams and of course, beautiful woodlands, and so much more. David was invited to take part in their “meet the makers” project, all part of their grand plan to attract you to the Chilterns!
For those of you who have yet to visit, The Chilterns is to the North West of London, just a short train ride or car journey, and you are in lovely countryside, with historic places to visit and wonderful things to do!
It’s lovely to walk down the hedgerows of a Chilterns woodland in the Spring. There is such an abundance of greenery, new growth springing up, and the colours and scent of beautiful flowers. And one of my favourite scents is that of the elder – it’s florets of white flowers, make them so distinctive.
It’s time, right now to go and forage a few, to make cordials or sparkling elderflower champagnes. But, one thing I love to make is elderflower fritters.
Where did this all start? I’m asked questions like this quite often, perhaps when I guide families on a walk, show children how to light a fire, or by adults who feel a kindred spirit attempting to escape! My answers vary, but mostly they focus on studying Bushcraft, reading books, courses attended, leadership training and assessments, all over the past 15 years. But I’m not sure this is where it all truly began, so I’m going to begin at the beginning and we’ll see where this journey ends!
Preparing a roast dinner for friends is always something special. It’s great to gather a group together in the woods, all sitting around the campfire with plates full of roasted meat and vegetables. Here, David, explains how to cook a roast dinner in a ground oven or oven hangi, along with cooking tips and guidance to make it a tasty success! Continue reading “How to roast dinner in a Hangi / Ground Oven”