Leon Challis-Davies is a chef who loves to cook with wild ingredients in the open air
While spring hasn’t quite yet sprung as I write this, you can smell it in the air. The odd sunny day and the scent of freshly cut grass signals the start of the season, and the snowdrops and crocuses have made way for the primroses and daffodils. But the more consistent cold and wet conditions mean the trees remain bare, making it very easy to see squirrel dreys.
Ever since being introduced to our countryside in the 1870s, the grey squirrel has wreaked havoc on British habitats, causing problems to forests and native wildlife, devastating songbird and ground-nesting bird populations and being a nightmare to gamekeepers. So what better way to make the most
