Monday 21st February 2022
- There are places available for this Friday’s “pop out” restaurant. On the menu blood orange and rhubarb feature, two of this time of years great ingredients. If you would like more information or to book do get in touch.
- Riisotto, roasts, crumbles and cauliflower chees all part of the “Basics cooking class” planned for Thursday 21st of April.
Interested? Let me know, there are a couple of places available.
- So, I was looking for a hearty vegan recipe to share this week when I was side tracked by this recipe for pork ribs from Yotam O using dried figs – looks absolutely delicious – next week a hearty vegan recipe I promise 🙂 and a report on whether this recipe met expectation.
I know many of you were making sour dough during lock down.
Have you continued making your own?
Whether you make your own, buy sour dough bread or are just interested in whether it is worth the effort of making or extra cost of buying, this article from the Sustainable Food Trust has lots of interesting facts about the process of making and the consequent effects this has on digestion. You’ll need a good 10 minutes to read this article – well worth the time.
Cooking this week:
Please note the next weekly cooking will be the week commencing the 7th of March.
I am still working in the shop, so if you wish to order anything from the freezer.