Gallery

Gallery

A snapshot of live in the Riverford Field Kitchen restaurant, garden and polytunnels. See what we grow and how we cook it!

The Field Kitchen team managed to plant 134 trees

The Field Kitchen team managed to plant 134 trees on a rainy afternoon last week, all part of a project on the @Riverford farm to create a natural woodland. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The forest had been marked out by blue and orange pegs and bamboo sticks. The blue pegs will be where the oak trees are planted. They are clustered in circles to encourage them to grow at a similar rate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The orange pegs will be a random mix of 10 other tree varieties, and the bamboo sticks are the more shrubby ones such as Hazel, Thornrose etc. These are grouped into 3 so that the inside is protected whilst it gets established as they will likely be munched on by a few local deer residents!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We are also using plastic collars on the trees, this is also to protect them from wildlife. They will stay on for about 5 years and then we will take off. If in good condition we can use again or we will recycle them. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We did consider fencing off the woodland to protect it rather than the plastic collars but as a working farm we need access through the field and the idea is to promote biodiversity; we know deer regularly come through this field to get to the stream so we wouldn’t want to block off access for them. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We also looked at cardboard sleeves but they wouldn’t stand the test of time, and we really want this forest to be around for hundreds of years.

This week the Field Kitchen team donned their well

This week the Field Kitchen team donned their wellies and raincoats and kick started a project that @Riverford has wanted to do for a while.

We are working in partnership with the @woodlandtrust to establish a two acre natural woodland. This will help reduce our carbon footprint but our main motivation is to increase biodiversity and wildlife habitats.

As a result of being an organic farm, we already do a lot of good for the environment; we don’t use pesticide, we don’t cut hedges back so not destroying wildlife habitats but we wanted to do something to positively encourage biodiversity rather than it being the result of what we do.

Riverford’s Harvest Manager Ed Scott is the man in charge of the project – possibly because in his own words “I have a bee in my bonnet about trees. I like climbing them, looking at them and walking through them”.

The challenge for Ed was finding the perfect spot for the woodland. “There are lots of little pockets of land on the farm that aren’t that great for growing vegetables, so it’s the perfect place for our Woodland.

The bit of land we were originally going to use has been left to its own devices for years and years and is now home to a badger set and also very steep so not ideal. Plus it’s been abandoned for so long that it’s actually rewilding on its own, a lot of oak trees have self-seeded so we don’t need to interfere”.

The piece of land we are planting on is a narrow piece of land above our Big Meadow reservoirs. There are 825 trees to be planted over the next month, 18 different species, including 200 Oak, Chestnut, Birch, Hornbeam, Walnut, Hazel and Wild Cherry to name a few.

The Field Kitchen team managed to plant 134 trees in a couple of hours – pressure is on for our fellow co-owners to match us, not that we’re competitive or anything!

P L A N N I N G ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀

P L A N N I N G ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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With the wonderful news that we can soon reopen, we are in full planning mode at the Field Kitchen. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Workshops, guest chef's, cookery demos and garden dining are just some of the exciting events we are so pleased, and relieved, to be able to plan again.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We cannot wait to breathe life back into the restaurant, have spectacular veg dishes cooking and guests enjoying each other's company again. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Watch this space!

A very simple brunch treat that is perfect for the

A very simple brunch treat that is perfect for these sunny mornings. We've used a raspberry compote but you can use other fruits in season.

In the Field Kitchen we make the English muffins using our sourdough starter but you could use bought english muffins for ease. The liquorish like flavour of the tarragon works really well paired with the sweet raspberries.

Make the compote by adding 200g raspberries and 40g caster sugar to a pan and cook over a high heat for a few minutes, shaking the pan until the fruit has broken down and the juices are syrupy. At this stage you could quickly blend smooth or alternatively leave chunky. Tip into a bowl and leave to cool.

Slice the muffins in half and toast, then spoon the compote onto each half. Cut a few raspberries in half and sprinkle over the top for texture and freshness. Finish with picked tarragon over the top to garnish.

If you do have some old seed and you’re not sure

If you do have some old seed and you’re not sure if they’re viable or not you could do a germination test which is easy to do. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Simply dampen some kitchen towel, cotton wool or loo paper and sprinkle some seeds onto this. Gently roll it up and cover it loosely with an open plastic bag or such like and put somewhere warm like an airing cupboard.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Check it after a few days to see if you have signs of life. If only a few have germinated then you’ll need to sow lots to compensate.

This is Honesty, or Lunaria, loved for its unique,

This is Honesty, or Lunaria, loved for its unique, oval translucent seed pods that shimmer in the sun. Penny is nurturing these and other seedlings in the polytunnel to give us some early flowers. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Other flowers include cornflowers, larkspur and foxgloves. It's ideal to start them off now, or even back in Autumn. They should be ready to plant outside in the garden around April time.

Seeds, panic buying, apocalypse and viability part

Seeds, panic buying, apocalypse and viability part 2; by Penny Hemming.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Saving seed is all part of the gardening cycle and is easy and extremely satisfying. It can also become quite a social thing if you share and swap with other gardeners.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Seeds should be kept in cool, dry and dark conditions to get the best out of them and help to maintain good germination rates. They should be kept in an airtight sealed packet. A drawer in an unheated, dry corner of your house is ideal. Seeds will deteriorate over time even if kept in tip top conditions so sowing them when they are fresh is the best way to go.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I’ve witnessed some terrible seed housekeeping in my time working as a jobbing gardener where my clients leave them in their greenhouse putting them through fluctuating temperatures and humidities and then wondering why they don’t germinate. There are only so many times you can politely inform them of how to store them.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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However, last year at the beginning of lockdown I had to self-isolate for two weeks as I had a couple of symptoms. I had time on my hands so was clearing out cupboards found an old chests I had ignored for years! In this I found some old chilli seeds dating back to the 90’s. They were in a sealed envelope and had been in my quite cold bedroom all that time! I did sow them and astonishingly they did germinate!

Compost is a fantastic soil conditioner and helps

Compost is a fantastic soil conditioner and helps to improve its structure, its drainage and also helps it to retain moisture. It will be full of micro-organisms that will release nutrients when the soil warms up in spring, encouraging healthy growth to your plants. Hopefully there should be a fair few worms in there too.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Composting is a bit like making a cake. You need the right quantity of ingredients to make it work successfully. Simply put, you need layers of brown and green, and then added air and water to make the magic happen: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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ADD⠀⠀⠀⠀⠀⠀⠀⠀⠀
One third GREEN nitrogen rich material, such as weeds, lawn clippings, flowers, green stems, kitchen waste, tea bags, coffee grounds, egg shells⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Two thirds BROWN carbon rich materials, such as twigs, branches, brown stems, leaves, roots, straw, ashes, paper, sawdust, wood chippings.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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AIR is important to help with decomposition so turning the heap every few weeks will get some air in there. It will be hotter in the middle so move the outside in. Also start your heap off with a load of broken branches and stems to encourage air up from the bottom.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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WATER…. You may need to give it a watering every now and then especially if your heap is under a tree. Don’t let it dry out.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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There is nothing quite like spreading this nutritious crumble over your beds and amongst your plants take you feel truly virtuous!

Seeds, panic buying, apocalypse and viability part

Seeds, panic buying, apocalypse and viability part one by Penny Hemming.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ordering Seed⠀⠀⠀⠀⠀⠀⠀⠀⠀
I've just about finished ordering seeds for the Field Kitchen Garden and was quite alarmed as to how hard it was this year. Lots of the seed companies were inundated with orders and couldn’t cope with the demand. That coupled with social distancing and hence limiting the numbers of staff packing seeds meant that they were having to limit the number of orders so were closing their websites once this had been reached. This meant that in some cases these seed companies would only be open for an hour a day!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It got me thinking as to why this is happening. So yes we are living through a pandemic and I think that that (and maybe Brexit aswell) has got people into an apocalyptic state of mind; panicking about not being able to get the food they need, maybe not being able to afford to buy it as so many people have lost their jobs and so folk are deciding to start growing their own.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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"Bring it on”, I say. It can only be a good thing that more people are learning to grow some of the food they need to feed themselves. It’s such a basic skill that we should all know how to do to some extent. Plus it’s coupled with so many other feel good factors and benefits like being outside, moving around, breathing in fresh air and connecting with the soil and nature in general. Plus the satisfaction of growing your own and the total pleasure you get from harvesting produce you’ve grown and eating it within hours maybe minutes from picking. You simply can’t get fresher than that.

With the ground frozen in many parts of the countr

With the ground frozen in many parts of the country there is really not a lot gardeners can do in these conditions. No one in their right mind would willingly stomp forth into their garden brandishing fork in one hand and bag of manure under the other arm.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It makes us feel for the @riverford farm workers who are out there harvesting to fill veg boxes, come rain or snow! They survived through a very wet January and now in February, it has switched to being dry but very cold. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The actual temperature is 1 or 2 degrees but feels like minus 5 or 6 due to wind chill when you're on the top of the South Devon hills! It makes very challenging harvesting conditions for the pickers but fortunately they are very stoic and do a great job. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The farm team have been taking flasks of hot chocolate to the pickers on some days to try and make it just a little bit more tolerable.

WEEKEND RECIPE!⠀⠀⠀⠀⠀⠀⠀⠀⠀ This bl

WEEKEND RECIPE!⠀⠀⠀⠀⠀⠀⠀⠀⠀
This blood orange Shaker pie is always a winner in The Riverford Field Kitchen. The pie (usually made with lemons) originates from the Shaker community – and this recipe has been adapted from the renowned version made by Tartine Bakery in San Francisco. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It’s a very simple recipe to make at home, with only a few steps and minimal ingredients. Macerating the oranges overnight breaks down the texture of the skin and takes away the bitterness. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Once baked, the result is an orange curd sandwiched between two layers of rich pastry. Be sure to let the pie cool before slicing, as the filling needs a bit of time to firm up. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The slices will reheat nicely, and are really good finished with a dollop of crème fraîche.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Head to our IGTV to see full video of Head Chef @lewis_glanvill making this recipe, or search in recipes on @Riverford website.

Throwback to when Pastry Chef Sheena made blood or

Throwback to when Pastry Chef Sheena made blood orange cheesecake for our guests. Their sweet sharpness provides a pleasing pairing with its creamy base. The blood orange season is short, so we have to make the most of it whilst we can.

It's the ideal time to make marmalade; slicing car

It's the ideal time to make marmalade; slicing carefully, simmering slowly and boiling fiercely, while the whole house fills with the distinctive bittersweet aroma.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We use Seville oranges but you can use standard oranges, or head to @riverford and add a Seville Orange Marmalade Kit to your next order.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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1.5kg Seville oranges⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 lemons⠀⠀⠀⠀⠀⠀⠀⠀⠀
2.5 litres cold water⠀⠀⠀⠀⠀⠀⠀⠀⠀
about 2kg granulated sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
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With a sharp knife, peel the skin from the oranges and lemons, leaving as much white pith on the fruit as possible. Chop the peel into 3mm strips and put in a large pan.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Line a large bowl with a piece of muslin, leaving plenty to overhang the sides of the bowl. Cut the oranges and lemons in half. With your hands, squeeze the juice from the fruit over the bowl, dropping the leftover squeezed fruit (pith, pips and flesh) into the muslin.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Lift the muslin out of the bowl, gather the sides and squeeze any remaining juice into the bowl. Tie the muslin together with string to keep the fruit in and form a bag.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Place the muslin bag in the saucepan with the peel. Add the squeezed fruit juice and 2.5 litres cold water to the pan.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Heat until boiling, then reduce the heat and simmer for 2 hours, until the peel is tender. Put a few saucers in the fridge to chill.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Remove the muslin bag and squeeze all the sticky juice from the bag into the pan. (An easy way to do this is to put the bag in a colander and use a spoon to press it out).⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Measure the contents of the pan in a jug (include the shreds and liquid). Return to the pan and add 450g sugar for every 500ml liquid.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Gently heat for 15 minutes, until the sugar crystals have dissolved. Increase the heat and boil rapidly for 15 minutes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Continued in comments...

Recipe: Blood Orange & Mascarpone Tart⠀⠀⠀⠀

Recipe: Blood Orange & Mascarpone Tart⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Blood oranges 🍊 are gloriously juicy, sweet and refreshing and their colour ranges from lightly blushing to deep Ruby. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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For the sweet, pastry tart you will need:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
250g butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
500g flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
50g icing sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 egg yolk⠀⠀⠀⠀⠀⠀⠀⠀⠀
80g cold water⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To make the tart:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Combine the butter, flour and sugar together in a food processor until it resembles a crumb like mixture. Add the egg yolk and cold water and blitz in processor again until it forms a solid consistency. Leave in fridge to rest for 30 minutes and then roll out.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Once rested, place in tart baking tin, cover the pastry with baking parchment and add baking beans. Bake in oven at 180c for 15 minutes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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After 15 minutes, remove the beans and then bake for a further 10 minutes. After 10 minutes, take out the oven and egg wash it. Place back in oven for a further 4-5 minutes and then take out to cool.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To make the mascarpone filling, you will need:⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 x gelatine leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
60ml double cream⠀⠀⠀⠀⠀⠀⠀⠀⠀
125g sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
500g mascarpone⠀⠀⠀⠀⠀⠀⠀⠀⠀
Sliced blood oranges to decorate⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To make the filling:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Soak the gelatine leaves in cold water for 10 minutes. Meanwhile, bring the cream to the boil in a saucepan and then add the sugar. Once the sugar has melted, take off the heat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Squeeze excess water of the gelatine leaves and add to cream and sugar mixture. Add the mascarpone to the mixture and stir well. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Once the tart has cooled, you can add the mascarpone filling to the tart and then layer orange slices on top.

It's citrus season and one of our favourite times

It's citrus season and one of our favourite times of year in The Riverford Field Kitchen as it means pastry chef Sheena is making lots of sweet, juicy puddings. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Bergamot lemons are no ordinary lemons. This rare citrus fruit is a little star. The size of a satsuma, intoxicatingly aromatic and sweet-sour in flavour and bursting with juice. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Try making @riverford bergamot lemon curd, you won't be dissapointed. Delicious on toast or crumpets, or used to sandwich together or decorate cakes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀
125g unsalted butter, roughly diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
225g caster sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 bergamot lemons⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 large eggs ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Put clean jars on a baking tray and pop them in a cold oven. Heat to 150°C/Gas 2. Keep them warming at that temperature while you make the curd. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Put the butter and sugar in a large, heatproof bowl. Very finely zest the 4 lemons over the bowl, avoiding any white pith, as it tastes bitter. Juice 2 of the lemons and add the juice to the bowl (save the other 2 for other cooking). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Place the bowl over a snug-fitting pan of barely simmering water, without letting the bottom of the bowl touch the water. Heat gently, stirring often, until the butter melts and sugar crystals completely dissolve (this will take a little while). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Crack the eggs into a small bowl. Lightly beat the yolks and whites together. Once the sugar has dissolved, add the eggs to the bowl. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Using a whisk to stir, heat the mixture until it thickens enough to coat the back of a spoon (it should look like a creamy, almost custardy consistency). This will take some time, around 15 minutes or so. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pot into the warm, sterilised jars. Seal straightaway with clean, sterilised lids. The curd will still be quite runny, but the mixture thickens and sets more as it cools.

This blood orange compote makes a lovely addition

This blood orange compote makes a lovely addition to a winter breakfast. It doesn't take long to make and can be done days in advance. Unlike a lot of compotes where the fruit is heavily cooked out to mush, this reserves the freshness of the orange and is great spooned over porridge, pancakes, or yoghurt. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Make sure you order your blood oranges from @riverford before the short season ends. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 blood oranges⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp caster sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp honey⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 tsp cinnamon⠀⠀⠀⠀⠀⠀⠀⠀⠀
pinch of ground cloves ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method⠀⠀⠀⠀⠀⠀⠀⠀⠀
Start by segmenting the oranges. Do this by topping and tailing each orange then cutting around the sides following the curve of the orange to remove the skin and the pith. Next, cut down each side of the segments to release them without any pith or membrane. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Once you have removed the segments, squeeze the membrane over a bowl to get the remaining juice out. Repeat with all four oranges. Measure the juice and top it up with water to make 170ml. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Put the 170ml of juice and water into a saucepan with the sugar and honey, and reduce on a medium/low heat until it’s thick and syrupy. Add in the spices and mix, and then remove from the heat and leave it to cool. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Once cool, add in your orange segments and give it a stir. Spoon straight over your porridge or pancakes or store in a sealed jar in the fridge.

Brunch recipe - Panisse and plum brown sauce ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀
85g chickpea flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
80g butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
330ml water⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 sprig rosemary chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
salt & pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Brush a baking dish with olive oil to stop the panisse sticking. Put 230ml of water into a pan, season & add the butter. Bring to the boil.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Mix the remaining 100ml water with the chickpea flour & whisk until smooth. Add the mixture to the boiling buttery water & cook over a medium heat until thick - approx 8-10 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Stir in the rosemary & pour mixture into your baking dish. Smooth out the top and leave to set, ideally overnight in fridge. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Once set, cut into triangles & fry until golden brown and crispy on the outside. Serve immediately with plum brown sauce.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Sauce recipe - makes plenty! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀
0.5 tsp cinnamon⠀⠀⠀⠀⠀⠀⠀⠀⠀
0.5 tsp ground cloves⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp ground ginger⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp of ground fennel seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tins of tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 onions (finely chopped)⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 sticks of celery⠀⠀⠀⠀⠀⠀⠀⠀⠀
300g dates (chopped)⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 Granny Smith apples (peeled and cored)⠀⠀⠀⠀⠀⠀⠀⠀⠀
10 Plums (cut in half and stone removed)⠀⠀⠀⠀⠀⠀⠀⠀⠀
75 g dark brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
200g Golden caster sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tbsp treacle⠀⠀⠀⠀⠀⠀⠀⠀⠀
175 ml red wine vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
100 ml balsamic vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tbsp tamarind pulp⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp whole grain mustard⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 pinch sea salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 pinch black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp oil, for frying⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Heat the oil over a medium heat, add the onion & sauté for 5 minutes until soft but not brown. Add the remaining ingredients, except the sea salt, cook for one hour.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Blend the sauce & season to taste with sea salt. If you want your sauce smooth, pass it through a sieve.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Let the sauce cool down and add to cold, sterilised bottles. Store in the fridge for up to a month.

It can feel a bit like groundhog day at the minute

It can feel a bit like groundhog day at the minute and it's very easy to get into a routine with what we eat. One of the positives of working from home is that you can take a break from the normal rushed breakfast and enjoy a late morning brunch instead. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We will be sharing some inspiration this week to get you started. One of the first dishes we served on our brunch menu was avocado, hazelnut dukkah, chilli & lime on sourdough. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Now you may think avocado on toast isn't very inspiring, however the lime adds the zing needed to play against the chilli which adds a mouth tingling heat whilst the hazelnut dukkah adds a Middle-Eastern crunch. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Let us know your favourite brunch recipe.

Penny's planning is now complete and as the long m

Penny's planning is now complete and as the long month of January draws to a close, February brings the first opportunity of the year to start sowing a new season of crops.

Broad beans, a late batch of sweet pea, onions, aubergines, maybe a few chillis, and lots of flower seeds. Plus peppers, turnips and towards the end of the month and beginning of March tomatoes will also go in.

If you are interested in growing your own veg or flowers then @pennyhemming still has a few spaces left on her grow your own workshops starting in April. Details and booking on our website or link in bio.

Penny's January Jobs #8 - blooms⠀⠀⠀⠀⠀⠀

Penny's January Jobs #8 - blooms⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I also absolutely love growing flowers. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
I mix it up in the garden so have veg herbs and flowers growing amongst each other. It makes for a much more beautiful garden and also attracts all the pollinators and beneficial insects into the garden helping the garden to grow well and be healthy. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The chefs use the edible flowers, other flowers are used to decorate the tables in the restaurant and lots are grown specifically to dry and hang on the walls. We run flower workshops as well so they all get put to some purpose or other. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Last year the two new things I grew were a grass called Foxtail millet and a green filler called wrinkled cress that’s used to mix in with flowers. Both dry really well so I was dead chuffed with the result. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I haven’t yet got round to trawling through catalogues and websites looking for new and exciting flowers to grow but look forward to it with glee and cross my fingers that this summer we’ll be able to host lots of visitors to the garden, our workshops and our fabulous restaurant.

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