Please find some seasonal tips, ideas and even recipes. We will update this page as much as we can!
Recipe: Our family favourite of Christmas Stuffing.
Amounts are only a guide depending on the size of the bird
3/4 of a Large loaf of stale white bread (Farmhouse is best!) crumbed – ideally in a food processor
1 onion (grated)
2 egg yolks
half pack butter (melted but cool)
tea-spoon of salt
sprinkle of cracked black pepper
juice of half a lemon
and……last but not least…..some fresh herbs!!!
We suggest a few leaves of finely chopped fresh Sage, 2 table spoons of chopped fresh Parsely (Ideally flat leaved), and 1 desert spoon of fresh marjoram or oregano and the same of lemon thyme.
Mix all ingredients (without the butter) in a bowl and then slowly add the melted butter until the ingredients stick together.
If the mixture is a little dry, add another egg yolk or a little bit more butter!
Leave in the fridge until stuffing time…..ENJOY!
Don’t forget the Mint to go with the new potatoes! Mentha spicata is the best to use. Choose from Spearmint, Curly Spearmint, Tashkent or Moroccan. All equally tasty! Spearmint is the classic ‘Garden Mint’ whilst Moroccan looks great in a patio pot.
Now is the ideal time to plant Summer Savory which is also known as the ‘Bean Herb’. An excellent companion plant for Broad Beans as it helps to discourage Black Fly. Also an excellent companion flavour wise. Just add several sprigs when simmering the beans. Delicious!
It’s the Strawberry season! We are lucky to have a neighbour with Strawberry fields because there is nothing like the real thing – freshly picked and sun ripened. No need to add anything except, perhaps, a small garnish of Strawberry Mint!
Still time to split last years Chives plants. Take them out of pots or dig them up and carefully pull them apart. This keeps growth fresh and upright.
Wild Garlic should still be flourishing. Dice one Aubergine and lightly fry this with an onion (and a little bacon for taste) for 5 minutes. Add a tin of chopped tomatoes and seasoning and simmer for 20 minutes. Add a good handful of chopped Wild Garlic and cook for a further 5 minutes. Serve with tagliatelle and a good helping of grated Parmesan. Serves 4 for a light lunch.