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Author Archives: Suzanne Wynn
Real Bread Maker Week
Some sound hints and tips for making better bread issued by The Real Bread Campaign. Read on
Posted in Food Culture, May - Articles
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Tarragon Recipes
Tarragon Orange Chicken, Tarragon Vinegar, Sauce Béarnaise and Marinated Mushrooms all show this month’s featured herb, Tarragon, to good effect. Read on
Posted in Food Culture, May - Recipes
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Herb of the Month – Tarragon
Tarragon is right up there in any cook’s top 10 culinary flavourings. Whilst culturally it is far more associated with France than the UK, the ingredients it complements are widely used here, so let’s embrace the herb too! Read on
Posted in Food Culture, May - Articles
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Beremeal Bannocks Recipe
A traditional recipe from Orkney using Beremeal, an ancient variety of Barley. Read on
Posted in April - Recipes, Food Culture
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Herb of the month – Sorrel
The sour, lemony flavour of sorrel has been appreciated in Britain at least since Roman times and is the first herb of the year around which I can deliver the “dinner of herbs” promised at the outset of this series. Read on
Sorrel Recipes
A variation on risotto, made with pearl barley and sorrel, makes a delightful main course whilst sorrel sauce is a perfect partner for fish. Read on
Posted in April - Recipes, Food Culture
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The Warminster Malt-Stars
Does the enthusiasm shown by the young men working at Warminster Maltings contain lessons that could be applied across the entire agricultural sector? Read on
Posted in April - Articles, Food Culture, Food Culture Articles
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Could we be making more of Barley?
Malting Barley for brewing has been a real success story in British agriculture, yet Barley used also to be of culinary importance. Could we make more of this crop, which is so ideally suited to our Northern climes? Read on
Posted in April - Articles, Food Culture
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Regional Baking for Easter
In Easter Biscuits we can see some of the clearly defined regional preferences that have largely been blurred by commercial food production and countrywide distribution. Read on
Bristol Easter Biscuit Recipe
Oil of Cassia is the defining flavour in this Bristol recipe for Easter Biscuits, whilst Sedgemoor uses cinnamon and brandy and London prefers the zest of lemon. Read on
Posted in April - Recipes, Food Culture
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