As some of you may know, I have been very much under the weather of late. Today, in order to lift my spirits, I decided to take a stroll outside my house to stretch my legs and take some of the fresh Yorkshire country air.


Within minutes of walking, I stumbled across ripe blackberries, just perfect and ready to be picked. Blackberries and elderberries can be considered like peas in a pod, and upon closer inspection, set slightly aback from the bountiful blackberry bramble, stands tall an elder bush.


  • I gathered a small tub full of blackberries (around 200g) and around 7 elderberry clusters.
  • My husband brought home last night some gorgeous prepped free-range organic chicken liver (I think he wanted me to make some pate- I rarely have chicken livers, but aren’t they great. So cheap, great source of protein, so flavoursome.)
  • Spinach & Watercress Salad
  • Salt & Pepper
  • Cider Vinegar
  • Honey
  • Coconut flour
  • Fresh Thyme
  • Fresh Oregano
  • Garlic
  • Olive oil


Salad and Blackberry and Elderberry Compote


Look at this amazing colour


  1. Wash thoroughly the berries, and then set 50% of the blackberries aside, and then add the rest to a pan.
  2. Add a drizzle of honey,  thyme, and  75ml of apple cider vinegar. Bring to the boil, and then simmer for 5 minutes, then strain and set the cooked berries aside. (I put this compote into moulds, but you can simply spoon the berries onto the salad should you require.)
  3. Place the salad into the middle of a plate, and throw on the blackberries and the compote.
  4. Take the coconut flour, add 2 sprigs of chopped oregano and thyme season and set aside.
  5. Wash and paper towel the prepared chicken liver.
  6. Put the chicken liver into the coconut flour.
  7. In a pan, heat olive oil and add 1 clove of diced garlic and oregano. Fry the chicken liver for 3 minutes each side.
  8. Add the chicken liver to the salad, and then drizzle with the infused vinegar.
  9. Enjoy.

Make the liver crispy

A quick and relatively easy Forager’s supper. Cheap- tasty- Great for a dinner party.

Tad Dar!


Forager’s Salad



Paleo Polly

Great tasting food has always been my passion. Obsessed with cookbooks from a young ages I have enjoyed exploring the world of food, recipe by recipe. 2004, aged 20, I was reading Law at University; money was tight, and meals were often made up of vegetables and starchy carbohydrates, washed down with ample alcoholic beverages of choice. Always made from scratch, taste championed calorie content; many delicious creamy pastas and carb-loaded rice and pitta dishes were consumed.Being in my early twenties, I was quite capable of getting away with my not exactly nutritious diet, however following Law School I noticed that I’d put on a few pounds. Being a food lover, I became extremely interested in the power of food; its nutritional value, its healing, health benefits. I read pages and pages of nutritional information; I followed fitness blogs, and read health cookbooks. I then made the decision to turn paleo; I really tightened up my diet and saw amazing result. Most importantly however, eating the right food made me feel great. For the first time, I did not feel bloated, I felt energized, health issues cleared up. My skin was the best ever, I slept well at night. The Paleo Diet involves eating mainly vegetables and protein, with small amounts of fruit, nuts and seeds. Eating Paleo is in essence eating the foods your body was designed to eat. The Paleo Diet mimics the diet that our hunter-gather ancestors ate; pre-agricultural revolution. My love of paleo, has brought me to my new found hobby; CrossFit and a combination of exercise and diet are an unbeatable solution. Paleo Polly is a blog dedicated to my journey. Although I am not a qualified nutritionist, my personal journey has enabled me to make great changes to my life and to my well-being. I would like to share my journey, and my life experiences and guide and assist anyone wanting to make a positive change.

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