June 9, 2017

One morning in May I got a call from Anna (my collaborator on Gather Cook Feast) saying that in order to make Vin D'Epine I would need to get outside quickly and pick the necessary young shoots of blackthorn, or wait another year. The result was a very pretty pink drink, which makes a really delightful springtime aperitif served in tumblers with a very little sparking water, ice and a twist of lemon or orange zest. As I write, it is the beginning of June, so depending on how far north you live, this weekend will be just about the last momen...

April 28, 2017

Familiar, soothing and spring-like all at the same time, this tart is made with wild garlic and sorrel giving a lovely lemony-garlic tang to the soft, rich curd and feta cheese custard. The pastry is deliciously crumbly and rich with extra butter and the addition of cider vinegar brightens the end result.

If you feel like a shady woodland walk in search of wild garlic this weekend, this tart could be the happy result.

Spinach can be substituted, but to preserve the lemon/garlic flavour soften some sliced garlic and caramelise some very thin sli...

March 19, 2017

Making nettle soup has been part of the spring ritual since 1972, when the Richard Mabey book 'Food for Free' was published, as a system spring clean for the changing season. This version is spruced up with horseradish and chives. The months of March or early April are the best time to make this soup, when new furry nettles are tenderly working their way through the still-cold soil. Nettles typically grow close to human activity, on waste ground, farmland or the edges of gardens – especially on nutrient-rich soils. They make a delicious hedge f...

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NOTES FROM THE LLAND

Recipes and articles on the connection between the landscape and our food

September 29, 2017

August 11, 2017

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