There are dozens of different species of oak. Some produce acorns that are only edible to humans after processing to remove the bitter tannins, however, they're not all like that - so I set out to try eating some.

Spurred on by earlier positive results with edible acorns, I went back and picked a whole basketful - now to see what I can make with them - starting with a rich acorn gingerbread.

I visited some very old beech woods in the New Forest - and found oyster mushrooms growing on the fallen boughs.

Another bit of urban foraging - we found a local recreation ground covered with rings of superb, delicious field mushrooms.

This is urban foraging, rather than true wild food, but it's still a great free food resource - the Chinese Bramble.