I feed for my food shop and save £ 200 a month … but there is a very common plant that can kill you

A resourceful father saved £ 200 per month in meadows, forests and coastline, and warns that everything is not edible and a common plant is ‘non -return deadly’.

36 -year -old Joshua Lawrey worked in a high -level restaurant where menu had fed wild materials.

Wondering to try herself, Joshua visited her hometown St Austell St Austell, around Cornwall to see what she could find.

Inspired by the restaurant business, he became creative and has been integrated into his daily diet since he started the hobby 15 years ago.

He takes Tzatziki from the nettle, cooks the roots of dandelion with giant mushrooms ‘steak’ and even espresso martini.

Flowers, mushrooms, leafy greens, fruits and strawberries, herself in the weekly grocery shops, her daughter Josephine and her wife Jennifer, 36’yi saving £ 50 per week claims to save.

Now Joshua, who swore with a trip to a trip company, said: ‘Most people would pass through a field or a grass area and they would think that they were all grass.

But there are things to be fed everywhere – probably even in people’s own backyard – and they don’t even know that.

Joshua claims that he saves £ 50 per week in weekly grocery shops by feeding flowers, mushrooms, leafy greens, fruit and strawberries

Joshua, her daughter Josephine says one, she likes to eat the food she finds

“ No matter how much you learn, the more you can fall from your shopping list – these days I only buy carbohydrates, lentils and meat, everything else will eat.

‘I think there is pleasure to find information to find something – and it saves a lot of money.

‘You should make sure you know what you choose – as the feeds say, do not make a’ munch ‘on a preface.

‘But if you do your research, it’s no problem-my one-year-old daughter eats everything I don’t eat and still lives!’

Joshua’s food knowledge, which had previously worked in a high -level restaurant, gave him the basic understanding of the flavors, so he knew how to bring new materials together.

In addition to his job leading to sworn -in trips, the work allows him to go out at least once a week to find food in his own refrigerator.

He knows what to look for, depending on what is happening in the season and plans his meals around it.

He said: ‘Mostly taught to himself, learns and watches others and reads books. You learn what is good and what is it. ‘

Joshua worked in a high -level restaurant with wild materials fed in the menu before

When Joshua conducted plenty of research and visited his hometown St Austell, around Cornwall, forested areas, meadows and coastline.

Joshua likes to make fancy garlic bread using wild garlic to make your own garlic butter using a homemade olive oil garlic infusion

Joshua said: ‘Most people pass through a field or a grass area and think that they are all grass.’ Picture: Keen Foreager with daily transportation

Joshua is a bait search trip to his wife Jen and his daughters Josephine

In addition to his job leading to feed search, it allows him to go out at least once a week to find food in his own refrigerator.

The family plans the food that local foods are available locally and in the seasons.

Joshua, St Austel, Cornwall in the local coastline finds the seaweed seaweed

Dulse Seaweed, who is said to be a rich iodine, potassium and protein source

After a feed search trip near his house, a wild garlic prepared by Joshua plunge sour cream

At this time of the year, Joshua finds a three -pointed leek in the last season instead of bow onions. In the picture: wild garlic and three -cornered leek eggs fried rice

Joshua birch tree stalk syrup

One-one-one created a deep-flushed ‘chicken from the forest’ mushroom with a homemade barbecue sauce

Joshua said that the roots of the dandelion could be cut and roasted. He said: ‘It takes the flavor of coffee and chocolate – you can mix cream for a chocolate coffee. You can even make a espresso martini with him! ‘

Joshua likes to try the food he finds. In Picture: Crayfish and Wild Garlic Volt

However, he explained that it is important to learn which toxic varieties, including some mushrooms and strawberries.

Joshua said there are certain features to help you know which to move away from.

He said: ‘Hemlock is very abundant in the UK and it is not irreversible. The uneducated eye is very similar to Cow Maynzası.

‘You must be very sure of the shape of the root and leaf, because this is a mistake you can only do once.’

Joshua likes to make honey with dandelion and primrose added to sugar and water.

At this time of the year, Spring finds a three -corner leek in the season, which is the substitute for onion.

Since the leaves taste like cucumbers, he likes to make Greek flavored cooking using stinging nettle.

He said: ‘Recently, wild garlic, lamb and yogurt with a nettle tzatziki.’

Nature enthusiast, explained that it is important to learn which toxic varieties to be avoided. In the picture: Joshua selects turkey tail mushroom

Joshua keeps bright -colored red Elf glasses that are said to have a flavor similar to beets.

In public land, rural law, ‘Four FS’ for personal consumption – gives food search for fruit, greens, flora and mushrooms –

Due to feeding, Joshua said rarely should buy fruit, vegetables or leafy greens.

Joshua holds Common Hogweed in the wooded areas close to his house.

Joshua said that an interesting example was digging, chopping and roasting the roots of dandelion and washing.

He said: ‘It takes the flavor of coffee and chocolate – you can mix cream for a chocolate coffee.

‘You can even make a espresso martini with him!’ ‘

He likes to make fancy garlic bread using wild garlic to make his own garlic butter using a homemade olive oil garlic infusion.

And a kind of big orange mushroom that grows on wood decay ‘chicken’ and ‘chicken’ gyroscope said he liked to do.

It is called ‘chicken of forests’ because it is a similar texture and flavor when it is bleached with chicken stock.

Joshua said: ‘I’m not a vegan, but instead I would eat it because it was like chicken.’

Similarly, a ‘beef steak mushroom’ could be a great feed alternative to a meat dinner.

Joshua, who shows the right way to cope with Nettles, says that he can remove Tzatziki from the nettle

Finding food in its natural environment means that it should only take carbohydrates, lentils and meat in the supermarket.

The family is happy to be outside in nature while helping to keep food costs low.

He said: ‘like a giant steak plate hanging from a tree – and when you cut it, it bleeds like a steak.

When it is dried, it has more protein than the steak.

‘I also made the beef shaking once and you could never say it was a mushroom.’

He explained that the meal should be sure that they were on the public land before hanging or getting permission, and that he would not dig anything without consent.

However, in the public land, rural law provides feeding for ‘four FS’ for personal consumption – fruit, greens, flora and fungi – for personal consumption.

Joshua should rarely buy fruit, vegetables or leafy greens due to feeding.

He said: ‘My vegetable invoice has been halved. Nowadays I only buy carbohydrates, lentils and meat.

“ Savings for £ 50 per week in my food shops. ‘

Joshua has been integrating feed goods into your daily diet since the hobby started 15 years ago

The family believes that they save at least 50 £ from the oath in the normal food shop

Keen Baba said that the best part of feeding turned a plant into ‘kitchen creation’.

Joshua, besides the money saved and unique tasting dishes and drinks in addition to the ability to create, everything from scratch when the last product ‘satisfaction’ loves, he said.

‘You chose something, you know exactly where it came from and how it was treated.

‘You will turn a wild plant into a beautiful kitchen creation and you know that you play every piece in it.’