Gluts of the week

/Gluts of the week

Wordless Wednesday (or ‘Yesterday’s Mackerel Haul…recipes follow soon ‘)

Mackerel caught at Lyme Regis. Recipes to follow soon

Radishes

Ah radishes. The jewels of late Spring. Their shameless red skin against the dank, soggy soil: a beacon that heralds the imminent arrival of summer’s full show. The invigorating kick of heat that brings hope during the Hungry Gap. Quick. Easy. Tasty. There’s no downside to a radish. […]

Wordless Wednesday or A Glut from the Patch, finally! (recipes coming soon)

Glut of the Week: Fat Hen

From horror to hero: how to cook edible weeds like fat hen. This week I show you a weed souffle recipe

Glut of the Week: Mouths to Feed

Copyright Wes West This past weekend I fed 80 people. Some of them more than once. I’m not a caterer. My mental arithmetic isn’t good enough. I shudder at the thought of rented crockery. I pale at the mere mention of long tables and stackable chairs. And yet here I stand, on a glorious Saturday evening, looking at 80 people sipping Pimms on a skin-kissed lawn and expecting to be fed in an hour. […]

Glut Update: A Lovage Cordial Induced Snooze

My home brewed alcoholic Lovage Cordial.

Glut of the Week: Lovage

As we huddle in the staff hut of the Daylesford market garden*, warming our hands with chipped mugs of tea whilst watching the storm outside and wondering if that was it for Spring, the unmistakable smell of lovage wafts around us. It’s been harvested that morning and its pungency gets us wondering: what’s lovage for anyway? Overpoweringly fiery when raw, it’s too intense to be something you’d nonchalantly chuck in a dish for subtle flavour and a little colour. How could anyone use a whole bunch of it, let alone the field of the stuff that’s just been picked? And thus my challenge is set. I bring a bunch home. The smell lingers in the car, on my hands, in the fridge. But I will not be beaten. Google is no help. Apart from soup (yawn) there is some talk of an alcoholic cordial made with lovage (more of which later) and the only other option I find is a soothing lovage foot soak (here should you need one). I do discover that it’s been cultivated since Pliny’s time, so someone must have found good in it. I decide to pair its distinctive aniseed notes with some of my favourite things – booze, cheese, biscuits. Here’s the result: Lovage curd cheese: […]

A Feast in Praise of Rhubarb

I get a bit giddy about rhubarb. My own rhubarb plants are fledgling and un-established  so any home harvest is treated with near religious ceremony. Before such rare and blessed occassions, I am [...]

Glut of the Week: Wild garlic

The dog and I went trespassing this morning. The come hither wafts of wild garlic in the wood adjoining our path were too enticing to resist. A valid defence in court for any cook, [...]

Gluts of the week: Spoons and Soil

Yes. Spoons. Tablespoons if we're going to be exact. You would not believe the number of tablespoons chefs use in a day. And this week I am being uncharacteristically chefy. I'm back at [...]

(Free)Glut of the week: Nettles

I do not recommend donning marigolds mid dog walk and charging headlong into the hedgerows. Fellow walkers look suspicious; their dogs tilt their heads quizzically. But, the derision of man and beast is nothing [...]

Glut of the Week: Eggs

And not the chocolate variety. I have lived for many years under the misapprehension that chooks, or a least the non-battery kind, only lay eggs when it's warm. How I imagined the supermarkets [...]

Glut of the Week: Savoy Cabbage

Another week. Another glut of sub-standard cabbages. Last week's mini red cabbages are followed this week by perfectly formed but very petite savoy cabbages. Like their red brothers before them they too are [...]

Glut of the week: Shellfish

Ok, so it’s clearly not an allotment glut. However,  shellfish are at their plumpest and sweetest in Winter. A good job too, because nothing else is. When the allotment ground is too frozen [...]

Glut of the week: Blackberries

What with all the weather we’ve had this summer, the hedgerows’ bounty has been a little low key. But there are still just enough blackberries to constitute a Glut. A scenic route home [...]