Outdoor cooking is another great, enjoyable way of connecting with the natural world through food. We sat down by a wood fire with outdoor enthusiast Paul Robinson - to find out what he loves the most about outdoor cooking.

We teamed up with Paul Robinson, to head out on a ramble through our beautiful Yorkshire countryside to learn more about his passion for nature, foraging, and walking.

Wild Garlic, a perennial herbaceous plant, is perhaps one of the best known of all wild foods to forage in Britain along with Blackberries and Sloes and can be found growing in profusion under shaded hedges and open woodland between February and June.

We are truly delighted and proud to publish this guest article written especially for us by The Bumblebee Conservation Trust. It is one of the most important and necessary pieces any preserve manufacturer can publish because support for Bumblebees is absolutely vital if we are to continue to purchase, gather and enjoy the fruits of their labours.

Serve up Rosebud Ampleforth Abbey Beer Fruit Chutney with Gill Meller's delicious Caramelised Onion Tart with smoked bacon, mature cheddar and thyme.

Try our super light pancake stack, layered with tangy Rhubarb Jam, top with Greek yogurt and a sprinkling of Granola.