Gather the learners around a selection of hand tools, plant stems and pieces of wood.
Hold your workpiece in your non dominant hand and the knife in a fist grip in your dominant hand.
Identify the foliage or flowers you want to gather, using a field guide to confirm the species with confidence before touching or picking anything.
In spring, pick young, tender wild leaves such as dandelion, adding them to meals or enjoying them on their own.
Baton the piece of round wood along its grain so it splits in half.
Using a bow saw, cut your length of wood to around forty five centimetres.
Choose a straight grained piece of wood, ideally a softwood such as willow or sycamore.
Position half of the griddle over embers and the other half over an area with none beneath, so food can be moved between areas of different heat.
Watch the sky and focus your attention on the clouds.
Locate the grid lines on your map, which form a coordinate system.