I am a horticulturalist, wildlife rescuer and commercial photographer with a passion for helping people reconnect with the natural world. I have worked in intensive animal agriculture as well as caring for wildlife. Through foraging, creativity and hands-on learning, I encourage people to slow down and rediscover the wonder that exists in nature all around them. My work is driven by the belief that people protect what they feel connected to.

One of the themes woven through my book, Treasurehunt, is the idea that our food choices can have a profound impact. They affect our health, our landscapes, waterways and wildlife. There is no single solution to the environmental challenges we face, but reducing our reliance on resource-intensive foods can be one of the most powerful changes we make. The recipes here celebrate ingredients that are delicious, affordable, abundant and often overlooked, proving that caring for the planet doesn’t have to mean sacrifice.

Michele Huthnance

Smokey beans with nettle

Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté 1 large, diced onion, and 4 minced garlic cloves until fragrant. Stir in 2 tablespoons of tomato paste, followed by 1 teaspoon of Italian herbs, a few drops of liquid smoke, salt and pepper to taste.

Pour in a 400 g can of full-fat coconut milk, add 8-10 chopped sun-dried tomatoes and let the mixture simmer for about five minutes. Stir in 2 cans of drained butter beans (800 g) and cook for another five minutes until the sauce thickens. Add a handful of chopped stinging nettle and stir until wilted. Serve warm with a drizzle of chili oil and crusty bread.

Tip: When you add the canned tomatoes, stir in about 1 tablespoon of powdered dried lemon. It adds a bright, tangy depth that really elevates the dish. You can often find dried lemons at an Indian grocer or use your own home-dried powdered citrus for a personal touch.

Bloody Mary margarita

To craft a coastal-inspired Bloody Mary, begin by moistening the rim of a tall glass with lemon or lime juice and dip into a mixture of dried seaweed and a little sea salt. In a shaker, combine ¾ cup of tomato juice, a squeeze of lime juice, a dash of vegan Worcestershire sauce, add hot sauce to taste and season with salt and pepper. Shake well to mix. Garnish with olives or pickles and sprinkle a pinch of fennel pollen on top.

Serve with a celery, parsley or fennel straw (the woody stem after the plant has gone to seed), and add a wedge of lemon or lime on the side for extra zest. If you’re serving it right away, add a shot of vodka. If you’re making a batch for later, add the vodka just before serving. This savory cocktail offers a unique flavour, enhanced by the seaweed rim and aromatic garnishes. Enjoy!

Samphire potato salad

Sauté a diced shallot and a minced garlic clove in a splash of olive oil until soft and fragrant.

Add around 200 g (about 2 cups) of fresh, rinsed samphire (or pickleweed) and cook for about 3 minutes, stirring gently. Add ¼ cup of capers and fry for 30 seconds or so. Finish with a squeeze of lemon juice and set aside to cool.

Boil or roast some bite-sized, diced potatoes until just tender, then allow them to cool. Toss the potatoes with the samphire mixture, a generous spoonful of good plant-based mayonnaise, and a crack of black pepper to taste. Finish with another squeeze of fresh lemon if you like.