I was shown how to make it by my friend Flos. she also gave me my first batch of kefir grains, but thats another story. I remember Flos making it for her children’s birthday parties, a simple one for the kids and a more grown up one for the adults. I always thought that was so clever, just two bowls and everyone happy. Somehow in my household everyone has always wanted something different and sometimes it feels like I run a mini restaurant. One bowl meals are always a challenge here. Read More
When I was a little kid we spent a lot of time in France during our Summer holidays. This was in the 1970’s and food at this time in France tasted very different to food we were given at home in England. For a start the milk in France at that time had a very odd flavour that we didn’t like it at all. I think it must have been something to do with how they pasteurised their milk, because years later when we spent our summers in France with our own kids the milk tasted fine. The plus side of French food was that we would get to eat fresh baguette, warm from the boulangerie with unsalted butter. It seems funny to think that unsalted butter was such a novelty to us, but it was. These were simple pleasures, and the combination of the creamy unsalted butter and warm fresh bread was divine. The other thing we found incredibly exciting was the discovery of Nutella. It was a huge treat, almost as good as Butterscotch Angel Delight. Amazingly, Nutella was something which was not available in London at that time, (my son refers to this as the olden days, much to my annoyance). For us, Nutella was a seasonal summer time treat that you could only buy in France. Read More
Trill Farm lies nestled in a sheltered valley, surrounded by rolling hills and woodlands just up the road from me in East Devon. It is a 300 acre mixed organic farm which the owner Romy Fraser runs as an education centre and hosts a community of small businesses complementing each other and making use of the amazing resources the land has to offer.
I’ve done a few courses here over the past few years and have always come away feeling both inspired and grateful. When the opportunity came to do a day course on preserves and fermenting with the new chef in residence Chris Onions I leapt at it.