Forcing the early shoots of Spring Instead of turning to warmer climes for fresh produce whilst we are in the depths of winter, try following the… read more
Taking Stock of UK Dairy Farming in 2019 A system that has seen milk reduced to a mere commodity will inevitably see it traded as such. A complete… read more
Good Cooking starts with Good Ingredients Every now and again it is helpful for all of us to shake up our buying habits to find inspiration… read more
Cooked Cheese Melted cheese is perhaps the ultimate comfort food, ideally suited to cold weather - it is no wonder that the… read more
Cupping "Cupping" is the term used by those in the trade when tasting and comparing coffee beans, but it is easy… read more
Monday’s Supper How do you use the leftover meat from Sunday's Roast? Some of the world's most delicious dishes evolved this way. read more
Horticulture that Feeds People All Year Round By being adventurous in their choice of what to grow, planning meticulously to have something to harvest every week of… read more
Getting a taste for the terroir – or How an American learned to love British food I started shopping at farmers' markets and, along with the box scheme, cookery books and my in-laws, I was gaining… read more
Herb of the Month – Chervil Chervil, a herb with a mild taste of aniseed, was classed as a Lenten Herb in medieval Britain, but is… read more
Beef: Pasture or Grain Fed? – a question of taste That grazing cattle on pasture rather than grain is better for the environment, better for the animals, and better for… read more

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