Category Archives: May – Articles

Ginger and Gingerbread

In medieval times ginger was as common in savoury dishes as in sweet, although it is in the latter that it really established its popularity in English baking. Read on

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Tasting Hogget

Hogget has a greater depth of flavour than lamb and reflects the pasture on which it has grazed. At a tasting organised by the Pasture Fed Livestock Association we began to develop a vocabulary to express these flavours. Read on

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Picnic Fare

That it can be easily eaten and transported are two essential criteria for perfect picnic food. Some of Britain’s best loved foods, like a Cornish Pasty or a Pork Pie, were designed for just such a purpose. Read on

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Salad Days

The time has come for us to re-invent the British Salad – based on fresh home-grown ingredients. Digging back into our past reveals plenty of inspiration. Read on

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Real Bread Maker Week

Some sound hints and tips for making better bread issued by The Real Bread Campaign. Read on

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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

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Elderflowers

In warm sheltered areas the first elderflowers are now out and if you want to make elderflower cordial you should pick them whilst the flowers are still young. Read on

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Keep Asparagus Special

Asparagus provides a fantastic incentive to persuade people to abandon their usual supermarket buying behaviour and buy direct from the grower instead. We should capitalise on that, and see what we can tempt them with next, rather than give in to demands to try extending the season. Read on

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