Pontack sauce and Worcester sauce are often compared, and for good reason: both are dark, savoury condiments designed to bring depth, richness, and balance to a wide range of dishes. Yet while they share a similar role in the kitchen, their ingredients, flavour profiles, and culinary versatility set them apart in meaningful ways.

One of the most popular questions I’m asked on my foraging walks is: When’s the best time for foraging? Really, the answer is that every season offers oppertunity...on what you want to forage. Nature has cycles, and if you tap into those cycles, foraging does not just become more abundant; it also becomes more energized, nutrient-rich, and rewarding.

Welcome to Hejgro’s Guide to Sustainable Foraging! Suitable for beginners and foragers with some experience, this 9-point deep-dive covers the knowledge required to stay safe and to support nature in sustaining itself, whilst we choose to harvest some of its fruits. Start with what you're comfortable with Foraging varies wildly by geography, season, and native/non-native plants. Start by researching a few easy-to-identify edible plants in your region. Wild greens, such as net

This fourth blogpost in my Hejgro series on foraging seasonal wild foods is a wholesome celebration of early Spring greens. Whilst it may feel as though Spring is having a few false starts (will it rain or shine today?!), our Springtime wild greens are now showing themselves across the UK. For this series I, Claire Jefferies (a Frome-based food writer) join Pavla (owner of Hejgro) on her foraging walks across Somerset to see what is ripe for the picking. My blogposts share ti

Burdock, Dandelion and Stinging (Common) Nettle leaves This is the third in a series of blog posts which highlight some of the seasonal wild foods available to forage across the UK. For this series, Pavla (owner of Hejgro) takes Claire Jefferies (a Frome-based food writer) on regular walks across Somerset to see what is ripe for the picking. Claire’s posts share tips on how to safely identify and prepare these foods, and give suggestions on how they can be enjoyed in a range

Rosehips, Sloe/Blackthorn, Guelderberry/Crampbark and Hawthorn (Photo credit: Claire Jefferies) This is the second in a series of blog posts which highlight some of the seasonal wild foods available to forage across the UK. For this series, Pavla (owner of Hejgro) takes Claire Jefferies (a Frome-based food writer) on regular walks across Somerset to see what is ripe for the picking. Claire’s posts share tips on how to safely identify and prepare these foods, and will often gi

This is the first in a series of monthly blog posts which will highlight some of the seasonal wild foods available to forage across the UK. Pavla (owner of Hejgro) will be taking Claire Jefferies (a Frome-based food writer) on monthly walks across Somerset to see what is ripe for the picking. Claire’s posts will share tips on how to safely identify and prepare these foods, and will offer suggestions of how they can be enjoyed in a range of dishes. A full recipe will also be f

Vegan and Gluten Free Yesterday I cooked a delicious vegan and gluten free meal for my family using Hejgro Pontack Sauce with Elderberries and the Elderflower Vinegar. See below for the recipe for the tasty Mushroom, Chestnut and Pontack Pies, and look out for a recipe for Apple and Elderflower Sponge pudding! Check out your local farmers market for exciting mushroom choices! Hejgro Pontack Sauce with Elderberries is a traditional Victorian recipe revived to celebrate the g

Recipe for Apple and Elderflower Sponge Pudding featuring wonderful foraged food products from Hejgro

Preparation and cooking time approx 45min. Serves 4 A wonderfully tasty diner time treat. Pack full of healthy ingredients, this is always a diner winner in my house: Every mouthful was amazing! –Jane Williams Our Pontack Sauce is a traditional Victorian recipe revived to celebrate the glory of Elderberries. It creates a wonderfully simple and subtly fruity, spiced vinegar (or gentleman's sauce) that, in small quantities, adds a lovely depth of flavour to gravy, soups, mari