This volume give expression to Antonio Carluccio's years of interest in and knowledge of wild food, everything from stinging nettles and crab apples to samphire and crayfish. In this book he revels in the natural bounty of the woods, fields, hedgerows and seas, and creates 120 dishes using foods that are freely available, not cultivated by man - fresh, natural ingredients that can be used in a variety of simple recipes.