Into the comfort zone for this week’s supper club
For this week’s Supper Club it’s time to hunker down with some hearty and wholesome comfort food to get us through the dark days of winter. The honey infused custard has just had crystalised ginger, ginger juice and a healthy shot of rum added to it and is churning into ice cream as i type. [...]
Unexpected flush of Ceps!
Due to the warm weather we have had another flush of enormous Ceps. They will be dried, powdered and given to Chef to put in his rightly famous and popular Wild Mushroom Rissoto. Look out for it in a few weeks.
Hot Stuff
Today we received a kilo or so of jalapeno chilli peppers that had just been harvested at the Green Valley Centre in Abercynon. We already use jalapenos in their smoked and dried form (chipoltle) in our black bean chilli and in our chilli tomato relish so i thought it would be nice to make a [...]
A celebration of squash
Back in the dark ages of British food pumpkins were just something to hollow out for lanterns at halloween, only using the pulp for pumpkin pie if you were feeling a bit adventurous. Then came the butternut squash revolution: suddenly it seemed like every vegetarian option had to use this exotic seeming vegetable. Now, thanks [...]
Wild Sorrel for Chef to cook
Whilst looking for Ceps, (they’re a bit thin on the ground at the moment) we came across a whole field of wild Sorrel and Docks. We don’t want the Docks except for treating nettle stings, but the Sorrel!
