This week cookery writer Adam spends a day in the East Sussex countryside with Nick Weston of Hunter Gather Cook learning some back to nature skills. They have an indepth chat about why cooking over fire, hunting and butchery have become more popular again and Nick gives us some great foraging tips including when the best time of year is for gathering wild grub.

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Now read our guide on how to forage in cities in spring and summer.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor

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