• Butchers, meat and game
Thursday, 06 September 2018 13:12

Serpent of Sicily

One of my home grown veggies has enjoyed the heatwave this year. It's the freaky Serpent of Sicily, also known as a cucuzza. Seeds from Franchi - Seeds of Italy. I'm going to see if this one will reach the ground.

Published in Home Grown
Tuesday, 29 August 2017 17:35

Whole lotta lovage

Hardly ever seen until this year but now it's trendy and on every menu. It grows like a weed in my garden. My favourite way to use it is to rub my salad bowl with a big handful of the stuff and it will impart a lovely savoury Bovril like flavour. When used raw in dishes it can be very overpowering. The first young stalks of spring are the best for a delicious delicate flavour.

Published in Home Grown
Saturday, 30 July 2016 17:14

Lovely local Lleyn lamb

Lleyn are a Welsh breed of sheep raised by 18 year old Annie Marschalek in the Gipping Valley, Suffolk. Annie bought three sheep four years ago and now has ten ewes and one ram (called Gordon Ramsay)  Clever Gordon and his girls produced 17 lambs in April.  Annie keeps the sheep outside on grass and will be selling the meat towards the end of August.  Half and whole lambs are £8 a kg (half a lamb is about 10kg and you get 2 leg joints, 2 shoulder joints, chops and minced lamb.) This email address is being protected from spambots. You need JavaScript enabled to view it.. And there is more ... Annie's brother Jim raises pigs and her father Rolf raises Red Poll cattle. So you can buy beef too!


Thursday, 27 August 2015 10:27

Harriet .. Our September Spiraliser

Harriet makes courgetti for her work colleagues.They take her courgettes from their gardens and she spiralises away in the evening. Well someone has to do it!

Photo 20 08 2015 20 16 12 1



Published in Dish of the Day
Tuesday, 09 September 2014 21:43

Seasons of mist and too much basil

As the glut of homegrown fruit and vegetables reaches its' peak, here is a good way to preserve fresh basil leaves in the fridge for a week or two. Pick the fresh basil leaves and layer in an empty jam jar, with a sprinkling of coarse sea salt between the leaves and some very good olive or rapeseed oil to cover. The basil will retain a vibrant green colour and the oil a lovely flavour, both can be used in pesto or salads.   

Published in Home Made

You can't get any more money through the lottery Local Food Grants but there are lots of interesting food projects going on around the country that are not food banks giving away pot noodles and instant mashed potato. There's a community vineyard, primary school allotments, a food circus and have a look at the size of the saucepans they have in Manchester in their Feeding 5000 project.


Published in Home Grown
Saturday, 06 October 2012 14:00

Fried Green Tomatoes at the Whistle Stop Cafe

A delicious treat and the perfect way to use up those unripe tomatoes.  Vegetarian too!


  • 4 to 6 green tomatoes
  • salt and pepper
  • beaten egg
  • cornmeal
  • vegetable oil for frying


Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in the beaten egg and then the corn meal. Fry in hot oil for about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!

Published in Home Made
Thursday, 20 September 2012 19:42

Hey Pesto

Today I picked my whole crop of basil and turned it into pesto sauce ready to smother onto hot pasta. Pesto is very quick and easy to make, either in a mini food processor or by hand, with a pestle and mortar. You will need:

  • 2 cups fresh basil leaves
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts ( or try walnuts for a change)
  • 3 medium sized garlic cloves crushed
  • Salt and freshly ground black pepper to taste

Crush the basil leaves, salt, pepper and garlic together adding the nuts and oil a little at a time.  Keep working until you have a rough paste. Add the grated cheese and the last of the oil.  Mix well and store in the fridge in a covered jar.

I keep a layer of oil on top of the sauce, to maintain the colour and texture. 

Published in Home Grown

In the Independent at the weekend - ' How realistic is the 'good life' dream? Can the seemingly insatiable public appetite for fancy foodstuffs offer hope to a legion of disillusioned city slickers seeking a way out of the rat race? And how many trendy niche food-stuffs can one economy sustain? Given global financial pressures and the sheer number of artisan products already on market, the luxury-food industry could be in real danger of eating itself...

Too late for my hand-fried crisps with hot sauce idea then? 

Published in Artisan producers
Friday, 30 September 2011 07:28

What a wonderful harvest of Walnuts

This must be a great year for Walnuts, look at these booties. Did you know there are 50 varieties, so my Dad tells me, and according to scientists they are the healthiest nut of them all.

Published in Home Grown
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