Who doesn’t remember the simple, sticky-faced pleasure of blackberries plucked in passing from a late summer hedgerow?

This is foraging in its simplest form, and it’s a skill that has largely been lost in the rush of modern life, buried in a mass of plastic-wrapped supermarket convenience.But as we wake up to the realities of our unsustainable food chain, there is an increasing desire to eat locally sourced, organically grown seasonal produce – of which foraged ingredients are the purest form.

The world's leading gastronomists, from Salon's Nicholas Balfe to Noma's René Redzepi, champion foraging as a route to better, more ethical eating. But as much as it’s about the spoils, it's also about the pleasure of spending time in the great outdoors – something that many of us just don't get enough of.

With this in mind, here are three key pieces to take you from the urban jungle out into the wild.