Chanterelles jaunes: Robin uses these earthy-flavoured mushrooms to make a wild mushroom risotto. He also marinates them in salt, pepper, olive oil and lemon juice, and serves with walnuts, prawns, celeriac and oyster leaf.

Orange girolles: These wild mushrooms with a bright orange colour grow well in Scotland and Scandinavia. Robin serves them lightly sautéed in a beef dish with bone marrow, pickled shallots and smoked potato purée.

Rapeseed leaves: Yellow-flowered rapeseed belongs to the brassica family and its leaves resemble other brassicas such as cavalo nero. It can take a lot of salt and makes a great alternative to spinach gratin.

Samphire: This crisp and salty sea vegetable is at its best in the summer and is a good accompaniment to fish of any kind. Blanch in boiling water and refresh before adding to tuna salad.

Sea arrowgrass: This can be found in salt marshes and along the shoreline. It tastes a bit like coriander and is juicy despite its dry appearance. Perfect wilted in stir frys.

Chickweed: Rich in vitamin C and with a slightly bitter flavour, it works well in salads. Robin uses Chickweed with marinated mushrooms to accompany his venison scotch egg.

Wild chervil: Best picked when young before it gets bitter, wild chervil tastes like a cross between fennel and parsley. With a stronger flavour than regular chervil, it makes a good addition to fish stock.

Wild watercress: This has a punchy acidic flavour and is rich in vitamins and minerals. Robin recommends picking off the leaves and placing the stalks in ice-cold water to add a crunch to salads.

Wild sorrel: Sorrel is French for sour and reflects the herb’s sour, lemony flavour. It works well with fish, especially the oily varieties. Robin serves it with apple-wood smoked eel.

Sea aster: It works well with any line-caught fish and wilts down like spinach. Think of using in Japanese-style dishes.

Water celery: This makes a good addition to a blue cheese salad. Chop up the stalks and leaves and toss them with hot roast potatoes or serve as an accompanying salad to roast goose.