On this two day course you will reap and forage all the main ingredients for our shared meals. All foraged food from the Inkpot's abundant land will be brought back to the kichen. We will then work together to create seasonal feasts using various cooking techniques that help maximise the goodness of the food while preserving vibrant flavours. We will look at what is required for a healthy balanced diet; how to use herbs both for flavour and medicinal gain and how to use flowers to enhance our salads. There will be relaxation time in the evening where you can kick back and chat together, join in the baking or watch a choice of food related videos. There will be a good resource of books to peruse throughout the weekend and a small booklet to keep about cooking with your harvest.