The quality of grass may not be something that you have ever really considered yet this is the main determinant of the quality of the meat or dairy we eat. Read on →
Seasonality in food is the very foundation of sustainable eating and trying to predict when a food will be at its peak of flavour (and hopefully most plentiful and therefore cheapest) is an important step forward for the UK’s food culture. Read on →
Although now sold year round watercress remains a herald of Spring – how to choose and use. Read on →
Upland Mutton, British Ricotta and Wild Greens are my choice ingredients for Easter Sunday this year. Read on →
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 →
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 →
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 →
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 →
Eggs are symbolic of new life and with more people keeping their own hens together with a ban on battery cages next year, they certainly could represent a rebirth of appreciation for real food. Read on →
All the warm weather we have experienced so far this spring has brought an early flush of fungi. Here are two that you might find at the moment. Read on →
