Wild garlic, foraged in Frome, is combined with cold-pressed extra virgin rapeseed oil, hazelnuts and walnuts. A dash of apple cider vinegar is added to produce a uniquely British twist to a classic condiment. Our pesto has a high wild garlic content - almost one half of the jar is garlic.

Use it with pasta to make a quick and exotic local dinner - guaranteed to impress! - or add it to sour cream or mayo to liven up a dip. Check out the Hejgro blog for a Pontack Roasted Salmon recipe using our Wild Garlic Pesto with sour cream. Add it to fried mushrooms, make it the base of a pizza, pop it into a Chicken Kiev, or add it to a potato salad, - with or without mayo. Spoon it onto cheese with crackers or add it to a range of bite-sized appetisers for your next party.

Hejgro’s Wild Garlic Salt is made by blending sea salt with locally-foraged fresh wild garlic. This way, the juices soak in the salt to properly combine the flavours - unlike other products where dried herbs are simply mixed with salt. Our method creates a wet mixture that we dehydrate slowly, to keep the freshness in.

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Wild garlic is an excellent imuno-stimulant and has many healing properties  - see here for more info on the health benefits of wild garlic. Preserved in sea salt, wild garlic makes great seasoning for eggs, or fresh vegetables (helpful for getting your kids to eat more veg!), on potatoes, pizza or in simple pasta dishes.

Hawthorn berries, or haws, are similar in taste to tart, tangy apples. For our jelly they are hand-picked locally, cleaned and gently infused with organic apple juice concentrate, agar (a vegan gelatin made from seaweed) and a small amount of organic lemon juice. The result is a deliciously simple, mildly sweet apple flavour with undertones of tart hawthorn. It is perfect with pork, turkey, chicken or a nut roast. It makes a novel and beautifully balanced sweet addition to pancakes or toast, cheese, cake or ice cream. Guests will be delightfully surprised with this unusual addition to their dessert!

Pontack sauce is a 17th century recipe, revived here to celebrate the glorious elderberry!

Elderberries are cooked overnight at a low temperature, infused with organic onions, spices and apple cider vinegar, before being hand-pressed, bottled and left to mature. This all creates a slightly sharp but sweet reduction that adds an additional depth of flavour to gravy, soups, marinades, dips, salad dressings and other sauces. Use it like a vegan Worcestershire Sauce or a lightly-spiced, fruity balsamic. Pontack is the ideal addition to a gravy served with duck, venison, game or any other red meat. A little kitchen alchemy can be achieved by adding a couple of tablespoons to your winter stews or casseroles. Roasted veg (such a beetroot) can sing with a few drops of Pontack, as can a simple salad of beef tomatoes and feta cheese.

The word ‘chutney’ is derived from the Sanskrit word, ‘chaatni’ meaning ‘to lick’, and represents the lip-smacking sound made on eating something tasty! Our tangy Dandy Root Chutney gives the perfect lift to a Ploughman’s spread, a cheese or ham sandwich, toastie, or as an accompaniment to salad. It works beautifully as a burger relish or dip. Instead of wholegrain mustard with your poultry or nut roast, try our Dandy Root Chutney. Slow-cooker dishes with deep, mellow flavours can also get a lovely boost - like a pheasant stew with cider and leeks/apples. A dish of roasted veg, perhaps with the addition of halloumi or couscous, can get just the right acidic lift with our Dandy Root Chutney.

This live, apple cider vinegar is infused for weeks with fresh elderflowers, making it Spring in a bottle! An organic cider vinegar with fragrant elderflower makes a great addition to salad dressings, especially when coupled with a light extra virgin olive oil: Make 1 part vinegar to 3 parts olive oil, add a pinch of salt and a dribble of honey, then shake well. Green salads with fruit, like strawberries and melon, work together beautifully when dressed in our vinegar and finished with some cubes of feta. Come summertime - and peak strawberry season - Hejgro’s Elderflower Infused Apple Cider Vinegar can be drizzled over your berry harvest to bring out their flavour in full. Our vinegar, with honey or sugar added, is a gorgeous alternative to the traditional balsamic option. Your strawberries can be eaten immediately or left to steep for half an hour to release their juices. Is your mouth watering at the thought of this?! Mine certainly is! On its own, our vinegar can also be drizzled on fresh bread or even over ice cream, to make a floral-scented dessert. For a more substantial and comforting dessert, here is a slightly different take on the British sponge pudding: Apple and Elderflower Sponge Pudding