This week Hugh looks back at the part played by wild food over six years of Dorset downshifting. From the outset, the hedgerow larder played a vital part in his smallholder experiment, not only topping up his kitchen with a regular supply of free ingredients (from leafy Spring greens like nettles and watercress, to delicious autumn fungi like puffballs and truffles) but also keeping him in tune with the rhythms of the seasons. Whether it’s blackberries from the hedgerow, or fish from the sea, Hugh concludes that “wild food is not just something for nothing. It’s something for everyone.”