Recipe: Ricotta, Tomato & Lentil Moussaka

This recipe was a big hit at our Summer Solstice Supper Club in June 2021. It’s a vegetarian adaption of a recipe in the gloriously summery and brilliant cookbook, Taverna by Georgina Haydon.

So many supper club guests requested the recipe over the solstice weekend, we thought we should put it online for everyone to recreate at home. This recipe does take a wee bit of time so we recommend making extra and putting a moussaka or two in the freezer (before the final bake) for future, super-simple delicious dinners.

Continue reading

We’re Recruiting: Freelance Salad Picker

WHO?

We’re looking for someone to help us with our weekly salad pick. You need to be an early riser (we start at dawn) and be willing to get stuck in whatever the weather. This is a physically active role and you need to be able to crouch or bend down picking salad for several hours at a time. The role also involves, washing and packing the salad. This is not an unskilled job!! You need to have good attention to detail. A love of gardening, salad, and/or growing vegetables (or even a desire to one day run your own market garden) would be a bonus.

Continue reading

Preserving for the Apocalypse: How to Make Chuntey, Ketchup, Sauerkraut & Jam

I was asked by Adam at Seedhead Arts if I wanted to do a talk for this year’s Out To Lunch festival (part of Belfast’s Cathedral Quarter Arts Festival). He suggested ‘Preserving for the Apocalypse’ might be an amusing and timely title. With over-buying during the early (and some of the later) stages of lockdown and Brexit bumps (or almighty earthquakes) causing custom hold ups it definitely feels like an appropriate time to rediscover some of the forgotten skills of food preservation.  I can’t promise you will be able to live off jam and chutney should the apocalypse actually come – but a really good jar of chutney might make those bugs we’ll be eating a bit more palatable!

You can watch the video I made for the talk, where I show you how to make all the recipes, on You Tube here.

Continue reading

Recipe: How to Make Ketchup

Making ketchup is not a dissimilar process to making chutney – you are basically simmering ingredients up with vinegar and sugar. But I think it something most people don’t think to do as it seems like a product made in a factory, rather than something you can easily make at home. I first make ketchup at Ballymaloe Cookery School, and ever since then I’ve been hooked. I discovered that a staple (often ultra processed) product that we eat all the time was actually super easy to make, lasts absolutely ages and was way more delicious when homemade! Continue reading

Free-Range Pork Boxes For Sale

*** UPDATE: We’re delighted to say that we’re now SOLD OUT ***
*** Thank you so much for everyone who has ordered a pork box from us ***
*** Sorry if you missed out. Email us on hello@theedibleflower.com to be added to the waiting list ***

Back in May 2020, we bought some new Oxford Sandy and Black piglets from Robbie at the fabulous Stonebridge Cottage Farm – our second pair of pigs, that we will have nurtured from piglet to pork.

Continue reading

Why Food Can Change the World

This December I was lucky enough to contribute to the Northern Ireland Human Rights Festival (all the details here) in the form of an online talk about Human Rights and Organic Farming. Thanks for the invite Jacqueline.

Alongside two other speakers, I talked about fairness, the principles of organic growing and human rights. I really enjoyed taking a wee bit of time out to think about these interesting topics and prepare a little 5 minute talk about the subject. Here it is:

Why I believe food is uniquely placed to change the world – and how organic growing is at the heart of this transformation.

Continue reading