I’ve come to hate Halloween with the adoption of American traditions such as Trick or Treat. If you have children you will find it hard to fight against, but perhaps reintroducing some of our own traditions will help. Read on
The 2013 Apple Harvest is approximately three weeks behind, so what can we expect of the mid-season apples now available? Read on
Why would anyone use dried Sage? It smells and tastes musty whilst the fresh leaves are available all year round. If there is one thing that I hope this article will achieve it is to persuade you to throw away any jars of the dried herb that you might be harbouring and plan instead where you will plant a bush in the spring. Read on
That there is some relationship between the pear and the quince is obvious from their shape, but whilst the quince has to be cooked to render it edible, a perfectly ripe and juicy pear eaten raw is a delightful, if somewhat rare, experience. Read on
In March I wrote about the benefits of long fermentation on the flavour and digestibility of bread. Since that time I am pleased to report on some welcome new developments in the Bread world that make it easier to avoid additives aimed at speeding up fermentation. Read on
Picked early and stored a state of suspended animation, British apples can also be offered year round. No wonder we get bored with them. Understanding the changing nature of apples throughout their season provides a fundamental lesson in getting to grips with the vast range of native varieties.
The ability to forage for wild food is an essential survival technique, but cultivated fungi will also have an important part to play in sustainable food production. The flavour of wild fungi is undoubtedly superior, and few varieties can be cultivated, but nonetheless those that can are immensely valuable to a frugal cook. The ability to produce satisfying non-meat dishes is fungi’s greatest attribute.