Tipping point

AS THE LAND BEGINS TO WAKE UP, RACHEL DE THAMPLE MAKES THE MOST OF THE SEASON'S SAPS, BUDS AND SHOOTS TO CREATE NOURISHING AND REVIVING DISHES AND DRINKS

RACHEL DE THAMPLE

The energy rising with spring is reflected in the landscape's shift from bare branches to buds of green. Beneath the trees are shoots and leaves unfurling. We can embrace this seasonal transition and enjoy the welcome arrival of an awakened palate as new food opportunities are teased out by the gentle warmth of sunnier, longer days. A foray outside becomes a chance to gather a few wild things for your dinner. A tonic in every sense. Tree sap syrup Branch out from store-bought maple syrup and discover the subtle sweetness of reduced tree saps from sycamore and birch. Birch is most commonly tapped in the UK but sycamore sap has a richer flavour as a simple sap and moves into delicious butterscotch territory when reduced to a syrup. To reduce…

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The Simple Things (Digital) - 1 Issue, March 2025

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