This month’s recipes
Slow Fermented Bread: Hot Cross Buns, Panary’s Overnight London Bloomer
Edible Weeds: Warm Dandelion Salad with Bacon and Egg, Nettle Soup, Winter Mixed Vegetable Soup with Wild Garlic Pesto, Egg and Bittercress Sandwich
Homemade Sausages: regional variations for Cambridge, Lincolnshire, Cumberland, Oxford and Gloucester Sausages
Spelt: Frumenty – sweet and savoury versions; Nettle Ravioli; Spelt, Rosemary and Raisin Bread

Spring Greens – Cabbage with Mustard; Herb Vinegar; Pancetta; Garlic, Ginger and Soy; Onions and Juniper; Stuffed Cabbage; Colcannon; Crispy “Seaweed”

Mutton and Caper Pudding

Thyme: Rabbit in Thyme and Mustard Sauce; Jamie Oliver’s Roasted Trout with Lemon Thyme

Mendip Wallfish: Snails

William Curley’s Chocolate Truffles

Anchovies: Pissaladiere; Scotch Woodcock; Palmiers; Sage & Anchovy Fritters; Lettuce & Anchovy; Salad Nicoise; Caesar Salad; Orecchiette with Cime de Rape or Broccoli

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