Ingredients:

1.75kg/4lb mussels

1 garlic clove, finely chopped

2 shallots, or 3-4 spring onions finely chopped

15g/½oz butter

100ml/3½fl oz local cider

120ml/4fl oz double cream

Handful, coarsely chopped of parsley leaves

2 good handfuls of chopped wild garlic leaves (ramsons)

Crusty bread, to serve

Wash the mussels under plenty of cold, running water and throw out any open ones that won't close when lightly tapped.

Pull off the 'beards' from between the closed shells, and quickly rinse again.

Soften the shallots or spring onions, and clove of garlic in the butter in a pan large enough to take all the mussels when they open.

Add the mussels and cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every so often.

Add the cream, chopped wild garlic and parsley, continue to cook for a couple of minutes then remove from the heat.

Season to taste, spoon into four large warmed bowls and serve with lots of crusty bread. Serves 4

Recipe kindly donated by the Really Wild Food and Countryside Festival - http://www.reallywildfestival.co.uk/year-round-events/really-wild-recipes.aspx

25g leaf gelatine

25 heads of elderflowers

700g granulated sugar

400ml water

130g cornflour

30g icing sugar

Juice of 2 lemons

Soak the gelatine in a shallow dish of cold water to soften. Strip the blossom from the stems and tie loosely in a piece of muslin leaving one piece of string long.

Put granulated sugar, lemon juice and 300ml water in a heavy-based saucepan, heat gently until sugar is dissolved, then leave to cool.
Mix 100g of the cornflour with the remaining 100ml water until smooth, then stir into lemon/sugar syrup. Return the saucepan to a low heat. Squeeze gelatine to remove excess water, then add to mixture. Whisk until dissolved.

Bring mixture very slowly to the boil and simmer for 10 minutes, stirring almost continuously to prevent the mixture sticking. Suspend the muslin bag in the mixture and simmer, still stirring, for a further 15 minutes. Give muslin bag an occasional squeeze with back of spoon to release Elderflower fragrance. The mixture will gradually clarify and become extremely gloopy. When ready, leave to cool for 10 minutes.

Mix remaining 30g cornflour with icing sugar. Line a shallow baking tin, about 20cm square, with baking parchment and dust with a heaped tablespoonful of the icing sugar and cornflour mixture. Remove the muslin bag from the gloopy mixture, then pour it into baking tin and place in a cool place (not the fridge) to set.

Refrigerate for a few hours until it becomes rubbery. Cut the Elderflower Delight into cubes and dust with the remaining icing sugar and cornflour.

Recipe kindly donated by The Really Wild Food and Countryside Festival - http://www.reallywildfestival.co.uk/

Mixed Berry Crumble

A selection of mixed fruit approx 500g
Zest of a lemon
3 tbsp sugar
75g butter
75g demerara sugar
170g plain flour
30g flaked almonds

Extra dabs of butter

Such a homely comforting pud, which is simple to make and an easy option when you don't fancy going down the whole pie/tart route!

I mix the sugar with the berries and stir in the lemon zest for the natural juices to soak all the sugary sweetness and tart zest up whilst I get on making the crumble topping.

To make the topping simple mix the butter with the flour using your fingertips until it resembles a breadcrumb texture although don't panic about consistency, the more irregular the better, larger lumps will give you a nice crunchy bite.

I then add the demerara sugar and the flaked almonds, if you're not a fan of these, you can either leave out completely, or use something else, like Hazelnuts, or walnuts.

Place the berry mix into and ovenware dish and then simply spoon on the crumble topping in little piles, trying to cover as much as the fruit mix as possible. Finally a dab a few dods of buter on the top.

I put this into a hot oven at 180 degrees for about 30minutes until the top is nicely browned.

Remembering you can also spoon these into individual ramekins if you fancy using these as a dinner party dessert.

Recipe supplied by Gower Cottage Brownies - http://www.gowercottagebrownies.co.uk/index.html

For Rarebit Cauliflower Fritters
Ingredients
½ cauliflower cut into florets
50g plain flour
1 tsp baking powder       
75g Mature Welsh cheddar cheese, grated             
2 tsp grain mustard
Pinch mace and cayenne pepper
1 whole egg and 1 egg white             
3–4 tbsp Gwaun Valley beer      
1 pint oil for deep frying

Serves 2 as a starter or side dish

Method

Steam the cauliflower in boiling water for 3-5 mins until just tender but still have bite. 

Place the florets into coldwater, and then drain well. Divide florets into smaller pieces. 

When cauliflower is cooking, sift the flour and baking powder into a bowl; add in the mustard, cheese, mace and cayenne. 

Beat the eggs, add into a well in the centre, mix with a wooden spoon, add beer gradually until you have a thick batter and no lumps. 

Season well. 

Fold in the cauliflower into the batter and coat the florets evenly. 

Heat oil in a deep saucepan or similar to 170ºC or 325ºF. 

Use a piece of bread dropped to get right the temperature, if it bubbles instantly and floats to the top its ready. 

Fry the fritters a few at a time in the oil until golden brown and puffy, drain on absorbent paper, sprinkle with salt. 

Serve immediately with the tomato salsa. 

For Spicy Tomato Salsa
Ingredients
1 beefsteak tomato or 2 large tomatoes
1 small shallot, diced 
1 tbsp fresh parsley, finely chopped
1 tbsp wine vinegar
2 tbsp ripe seed or olive oil
1 tsp sweet chilli sauce
Salt and pepper
Pinch of sugar

Method

Half the tomato, remove the seeds, dice finely and place in a bowl with shallot and parsley. 

Whisk the vinegar, oil and chilli sauce, add pinch of sugar and season. 

Stir gently into the tomato, mix well. 

Serve with the fritters.

Recipe devised for Haverfordwest Farmers Market Annual Harvest Fayre, South West Wales, Friday 1st October 2010