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We are doing both the bushcraft and plant ID courses with him and have found the wealth of information and the way it is structured to be very good. As it is structured throughout the year, there is far more seasonal content than you would find on a week or even 2 week course. Also, as mentioned...

i just stick with my trangia. I also have a swedish army one that's smaller, but both get the water hot and don't take up much space. No moving parts and meths and bio fuel is relatively easy to come by, even in the deepest darkest highlands.

Plus One for these. They pack down pretty small and are actually more comfy than my £100 old sprayway ones. and at silly money it doesn't matter if they get trashed.

oo, forgot Simon Harrap's Wild Flowers, a good id book and easier to use than Rose's.

As much as i'm not a big fan of HFW on the telly, we do have all the river cottage books and have to say they are a very useful guides, especially when used in conjunction with dedicated plant and flower guides. Also, Roger Philips (of Mushrooms fame) has just released a new book (crowd funded)...

That is very true. This time of year, we spend all our free time out foraging for goodies and the number of folk we talk to who are interested but too scared to try it is amazing. Trying to educate people on what is good and what is not (and what scare stories the media are trying to peddle) is...

To be honest, yes they do taste ok, like wild jelly tots. But i really would refrain from eating them. As someone else has said, it only takes one ill informed person to see you do it and (in this day and age of digital media) before long somebody could be copying. IMO the risk factor is higher...

The ones (like the kebs) with the micro fibre, offer more freedom of movement for more mountainous terrain apparently. Although i found out to my cost today that the material does not stop wasp stings, and the vidda pro ventillated only has the micro fibre in the crotch region...

Hey Paul, you're right, they do have a huge range of different trousers, shapes, styles and fashion. For a general, all purpose trousers, and not the latest fashion statement, i swear by either the Vidda Pros or the Barrents Pro. They have plenty of pocketage, high waist and roomy legs. Some...

Nice. Will it need air holes in the base to feed the flame?

try looking for drum pumps, we use them for all our chain oil that comes in 15ltr plastic containers, so i'd guess they may fit.

There is a FB group swedish m40 fan club. There are often ones for sale and links to suppliers. I have one and it is great.

Yeah, it's the forest hunter course. a week in Scotland learning all the basics, stalking, shooting, prep etc and with a chance to take your DSC1 at the end. I think he's been running it for a few years now. Seems to get booked up very quickly.

i used to have a javelin fibre pile and it was so warm. Not the most windproof, but worn with a shell it was great and so hard wearing, way better than the polartec 300 that superceded it.

Cheers for the replys. My new one arrived today, so you can thank me now for the driest 3 months ever, lol! (i joke that if i had ordered a pair of shorts, we'd have had frost this week). Fits really well, and lovely and light. Will just have to wait for a decent couple of wet days to give it a...

Hmmm, jelly ear in cointreau sounds like a rather nice experiment. just noticed a good haul growing on our local patch, might have to have a play this weekend. Jaffa cake jellyears :drool:.........

The top 2 pics look like brown roll rims (Paxillus involutus). Not edible and do have some toxins in them. The bottom one, not sure. Any pics of the underside? Doesn't look like an edible though.

Looks like its a very old Artists bracket, Ganoderma applanatum. but a bit tricky to tell without seeing more of the underside. They are usually very white on the base and you can use a sharp object to scribe designs onto it.

Boring but i do love a cheese and onion sarnie with a blob of mayo. but the cheese does have to be grated. not too worried what type of onion it is.

Slice them and dry them. You'll be kept in apple sauce for ages :p (and you can store them in quality ziplok bags so they don't take up mach space.