I have learnt from culinary skills mainly form cultures that use onions as a base for everything. The lovely leek gives me a break from the humble onion. A sautéed leek can be used as a base in place on an onion. The white stem and dark green leaves as more texture and a subtler flavour…
This is for delivery on Tuesday 29th September From Our Farm Chard (Rainbow)Squash – Orange HokkaidoTomatoes – Golden Queen, Yellow Submarine, Black Cherry, Gardener’s DelightLeeksAn additional surprise Mushrooms – Chestnut from Capel St Mary’s MushroomsBunched Carrots from James Foskett Farms, WoodbridgePotatoes from UK The box contents may vary slightly due to seasonal availability If you’d…
A recipe that sounds like it should not work, a leafy green dip, trust us it is well worth the exploration. It is super important for us all to ensure we add green leafy vegetables to our diets. They are full of lots of the wonderful things our bodies yearn for. This is a very…
Beans are a superfood packed with fibre, protein and nutrients. The Green Bean is an immature variety that is eaten whole, pod and all. They are a delicious addition to the veg boxes. We grow the dwarf bush variety that can grow without support in the field. The lemon and fresh coriander add a beautiful…
These beans are eaten unripe when the beans are immature and the pods still fresh. In The Kitchen Indian Baked Green Beans (recipe coming soon) Charred Lemon Green Beans On The Farm We are growing a Dwarf French Bean variety called ‘Tendergreen’. Beans are delicious and fairly simple to grow. We grow the dwarf bush…
Namastē (“I bow to the divine in you”) Topi (Nepali hat) resting on my brow and singing bowl in hand I was ready to host another crowd of hungry souls at the latest Supper Club. This one was personally very special as we aimed to celebrate the brilliance of Nepali cuisine. I spent a unforgettable two…
The flavours of Bengal are subtle and aromatic; a blend of Nigella, Fennel, Fenugreek, Cumin and Mustard.…
Inspired by my time in Asia, I have blended several spice mixes this month. One being a Sri Lankan inspired blend. It has a beautiful hint of cardamom running through it and is perfect for curries or an accompaniment for roasted vegetables. Below is a simple mushroom recipe that is ready to eat in only…
To fuel change you need food. Every community should have food that they are proud to call their own. A connection to our food and the soil it is grown in is missing from our society. It has been for a while and we feel it is time to change this.…
Over a month has passed since the first Happy Drinks event at Oakes Barn, the Happy Food Movement is up and running with so many great ideas coming together in Bury St Edmunds. The next Happy Drinks is Tuesday 4th April at Edmundo Lounge, we will be upstairs from 7 pm. Again, all are welcome. The…