This was our first full year of growing at our smallholding on Middle Road. When we first moved in last October we hired a turf cutter and basically decimated one half of the front garden, cutting out six 9×3 metre vegetable beds. This allows us to have a six year crop rotation – so my life will now be divided up into six year chunks and by the time the alliums are in the bed nearest the house again I’ll be 41! We’ve chosen to grow all our vegetables organically using the no-dig method, which means we don’t dig down into the soil but instead allow the plants roots and the activity of the worms and other creepy crawlies to gently create an aerated soil structure over time.
These fishcakes (Tod Mun Pla ) are a Thai classic, but they are easy to make at home after a trip to your local Asian supermarket to pick up a few ingredients – tapioca flour is essential here as it gives the fishcakes their uniquely springy and spongy texture. Continue reading
The weather has been so miserable and rainy today that I’ve been craving warming, autumnal flavours in the form of something I can eat on the sofa while watching the Great British Bake Off on catch up. Continue reading
I think nettle soup sometimes gets a bit of a bad rap, perhaps it just seems a bit too worthy or maybe people are put off by remembered childhood stings on knees and elbows. When collecting nettles you should probably wear thick gloves to prevent any stings (unless you are much hardier than me), I find heavy gardening gloves are good for picking them and then rubber gloves for washing and stripping the leaves off any thick stems. Continue reading
Jo loves chicken wings. Any sort of herby, citrusy or spicy marinade followed by a blast in the oven or BBQ and she’s happy. However, this particular marinade was so awesome we thought we’d share. It’s a magic combination of salty umami soybean, zingy ginger and spicy chilli paste. Continue reading