Did you know you can make tiramisu from a dandelion? In this cookbook, foraging expert Rachel Lambert combines two of her favourite things: wild plants and sugar. Her recipes take you through the seasons, introducing you to the fruits, roots, leaves and flowers that are out there for everyone to discover - from blackberries, sloes and elderflowers to yarrow, sorrel and even Japanese knotweed. Covering jams, ice creams, cookies, cakes, cordials and more, this is a seriously sweet collection of wildly tasty desserts.

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